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DansDeals Forum => General Discussion => Topic started by: ChAiM'l on January 12, 2012, 05:05:45 PM

Title: Food/Recipe Thread
Post by: ChAiM'l on January 12, 2012, 05:05:45 PM
With the male to female ratio on the forums currently at 4.9:1, this thread might not be very popular (http://www.freesmileys.org/smileys/smiley-basic/shy.gif), but I'm hoping that the few (self-proclaimed?) foodies around here will chime in. Post here your favorite dishes and/or recipes, or ask other members for recipe ideas.

To start it off, does anyone have a good recipe for braised short ribs? (Please only post recipes that you've tried, or know that they're good. I know how to use Google :).   
Title: Re: Food/Recipe Thread
Post by: Columbiadorm on January 12, 2012, 07:19:40 PM
http://forums.dansdeals.com/index.php?topic=12870.15


8qt pot crockpot. 5lb Yukon Gold Potatoes. 2 Vidalia Onions. 1 roll of Kishka. 2lb Cheek Meat. 1lb Knee Bones. 1.5 teaspoon Salt.

Use 'S Blade' on your food processor on the  peeled potatoes & onions. Dump that into pot followed by everything else. Put it on Low Thursday 11pm. Mix it in the am. Eat some in the afternoon. Then watch it as you near Shabbos to see its status. Enjoy :)
Title: Re: Food/Recipe Thread
Post by: Mikeoracle on January 12, 2012, 07:27:36 PM
http://forums.dansdeals.com/index.php?topic=12870.15


8qt pot crockpot. 5lb Yukon Gold Potatoes. 2 Vidalia Onions. 1 roll of Kishka. 2lb Cheek Meat. 1lb Knee Bones. 1.5 teaspoon Salt.

Use 'S Blade' on your food processor on the  peeled potatoes & onions. Dump that into pot followed by everything else. Put it on Low Thursday 11pm. Mix it in the am. Eat some in the afternoon. Then watch it as you near Shabbos to see its status. Enjoy :)
No liquids at all? (eggs, water....)
Title: Re: Food/Recipe Thread
Post by: Columbiadorm on January 12, 2012, 07:34:56 PM
No liquids at all? (eggs, water....)

Nope. Potatoes and Onions give off enough. Cheek meat is a salty meat. Some may not even add the salt.
Title: Re: Food/Recipe Thread
Post by: Cbs on January 12, 2012, 09:22:15 PM
Nope. Potatoes and Onions give off enough. Cheek meat is a salty meat. Some may not even add the salt.
i heard cheek meat is amazing. never tried it (expensive?)
Title: Re: Food/Recipe Thread
Post by: moish on January 13, 2012, 04:36:48 AM
cheek meat has a very bizarre texture. very gelatinous

(expensive?)
cheap
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on January 13, 2012, 04:51:42 AM
http://forums.dansdeals.com/index.php?topic=12870.15


8qt pot crockpot. 5lb Yukon Gold Potatoes. 2 Vidalia Onions. 1 roll of Kishka. 2lb Cheek Meat. 1lb Knee Bones. 1.5 teaspoon Salt.

Use 'S Blade' on your food processor on the  peeled potatoes & onions. Dump that into pot followed by everything else. Put it on Low Thursday 11pm. Mix it in the am. Eat some in the afternoon. Then watch it as you near Shabbos to see its status. Enjoy :)

Thanks for that, but it sounds more like Yaptchik. I was looking for something a little more gourmet.
Title: Re: Food/Recipe Thread
Post by: SPLP on January 13, 2012, 10:06:24 AM
LENTIL SOUP

500 grm dried lentils-rinse an dry
2 large onions
4 garlic cloves
3 large carrots
600 grm chopped ( canned) plum tomatoes
salt pepper to taste
1/2 cup olive oil
6 cups water
2 bay leafs
 20 grms dry porcini mushrooms--add to 2 cups of boiling water -let sit while u perpare :

heat oil saute onions,garlic med to low heat( till soft) about 7 min.--add carrots cook about 8 more min--keep tossing ---add lentils toss coat with oil --add tomatoes with juice --and 6 cups  cold water and all the mushrooms with liquid -2 bay leafs  --bring to boil lower heat to simmer --keep partially covered for about any hour --add water if necessary --soup should be thick --salt pepper at end -when serve add some olive oil and a tiny amount of red wine vinegar

Title: Re: Food/Recipe Thread
Post by: Mocha on January 13, 2012, 10:19:02 AM
Potato Kugel (Best results in Braun food-processor)

preheat oven to 400
Spray 9x13 with Pam

5 lb bag of Idaho Potatoes
1 Small Onion (or 1/2 large)
5/6 eggs
7 oz cup of oil
Salt (to taste)
1/4 Tablespoon Pepper


Bake for 20-30 min until you see top turning golden/brown
Reduce to 350 and bake until top is totally nice dark brown
Title: Re: Food/Recipe Thread
Post by: Columbiadorm on January 13, 2012, 10:40:12 AM
Thanks for that, but it sounds more like Yaptchik. I was looking for something a little more gourmet.

Oops, forgpt tp tell all what it is. Yes, its Yaptchik.
Title: Re: Food/Recipe Thread
Post by: moish on January 14, 2012, 03:48:41 PM
I was looking for something a little more gourmet.
it looks like you got it with next 2 recipes  :)
Title: Re: Food/Recipe Thread
Post by: jj1000 on January 17, 2012, 07:00:58 PM
Love this idea was thinking of starting one myself but didn't know how it would be received. here are a one of my favorite/unique  for shabbos. Hopefully I'll post more as I remember them. Crab Cakes:
2 packs of the fake crab, 3 sticks of celery, 1 red onion, 3 eggs, bread crumbs (whatever type you favor) a bit of dijon mustard, salt and black pepper to taste, a bit of mayo, grate it all in the processor and chill in refrigerator, the point is it needs to harden, then roll in panko crumbs and fry to your hearts delight. MUST SERVE with shrimp sauce.

Title: Re: Food/Recipe Thread
Post by: mguy on January 17, 2012, 09:46:21 PM
I was looking for something a little more gourmet.

What type of food interests you? My significant other is quite talented in the kitchen. We do mostly healthly-leaning stuff, but not too extreme (e.g. almost no frying, lots of fish), and I like sweet sauces. Here are a couple of my favorites:

Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes (http://www.epicurious.com/recipes/food/views/Red-Snapper-with-Spicy-Soy-Glaze-on-Sauteed-Vegetables-and-Sweet-Potatoes-14713#ixzz1jlynOQ6u)

"Cranberry Walnut Salmon on a Bed of Spinach" from the "Quick & Kosher" cookbook from Jamie Geller. Also, I've heard good things about her website: joyofkosher.com (http://joyofkosher.com) (this particular recipe is not posted there).

Cilantro-Lime Chicken with Avocado Salsa (http://www.myrecipes.com/recipe/cilantro-lime-chicken-with-avocado-salsa-10000001886432/)
(make sure not to overcook the chicken breasts like most of the world seems to do and/or use dark boneless chicken)

Title: Re: Re: Food/Recipe Thread
Post by: creditor on January 17, 2012, 10:23:08 PM
What type of food interests you? My significant other is quite talented in the kitchen. We do mostly healthly-leaning stuff, but not too extreme (e.g. almost no frying, lots of fish), and I like sweet sauces. Here are a couple of my favorites:

Red Snapper with Spicy Soy Glaze on Sauteed Vegetables and Sweet Potatoes (http://www.epicurious.com/recipes/food/views/Red-Snapper-with-Spicy-Soy-Glaze-on-Sauteed-Vegetables-and-Sweet-Potatoes-14713#ixzz1jlynOQ6u)

"Cranberry Walnut Salmon on a Bed of Spinach" from the "Quick & Kosher" cookbook from Jamie Geller. Also, I've heard good things about her website: joyofkosher.com (http://joyofkosher.com) (this particular recipe is not posted there).

Cilantro-Lime Chicken with Avocado Salsa (http://www.myrecipes.com/recipe/cilantro-lime-chicken-with-avocado-salsa-10000001886432/)
(make sure not to overcook the chicken breasts like most of the world seems to do and/or use dark boneless chicken)
red snapper wow, how about a good pork recipe?
Title: Re: Food/Recipe Thread
Post by: jj1000 on January 17, 2012, 10:35:08 PM
how about a good pork recipe?
This is just a random video of epicmealtime on youtube. *disclaimer not for the faint of heart. Also not Kosher!
Title: Re: Re: Re: Food/Recipe Thread
Post by: ChAiM'l on January 18, 2012, 03:25:13 AM
red snapper wow, how about a good pork recipe?

Huh!?
Title: Re: Food/Recipe Thread
Post by: U-no-me! on January 20, 2012, 07:36:00 AM
The kosher scene (http://kosherscene.wordpress.com/) has good kosher recipes and they also have reviews on restauraunts.
Title: Re: Food/Recipe Thread
Post by: bhphotoman on January 22, 2012, 09:46:13 PM
red snapper wow, how about a good pork recipe?

i think your trying to say red snapper is not kosher...

in case thats what your saying read below...

last time i check red snapper has fins and scales making it 100 percent kosher!!!
Title: Re: Food/Recipe Thread
Post by: mguy on January 23, 2012, 03:34:52 PM
i think your trying to say red snapper is not kosher...
I think the poster was just expressing that it's outside his familiar chulent/shnitzel/herring regiment. But fear not... the red snapper can be substituted with gefilte fish and it's just as good  :P
Title: Re: Food/Recipe Thread
Post by: SPLP on January 28, 2012, 03:18:45 AM
Broccoli Cream Soup
Ingredients
·   2 tablespoons Olive oil
·   1 onion, chopped
·   5 Cloves garlic chopped
·   ½ cup of rice or 1 large baking potato
·   9 cups chicken broth or beef or vegetable stock or water 
·   8 cups broccoli florets about 3 pounds no main stem
·   use any fresh herbs that appeal to you
·   400-500 ml. light cream
·   Ground black pepper to taste
Directions
1.   Heat Olive oil in large sized stockpot, and sauté onion and garlic until tender. Add broccoli, broth and rice cover and bring to a boil then lower heat to simmer until broccoli is soft/tender.
2.   Let cool slightly. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. At this point can refrigerate for 2 days
3.   Return to pot reheat, season with salt and pepper over low-medium heat, add the cream and heat through, garnish with parsley leaves
4.   Can do above soup with carrots, cauliflower etc. Can substitute cream with yogurt or milk-just will not be as good

Title: Re: Food/Recipe Thread
Post by: Columbiadorm on February 07, 2012, 07:13:43 PM
cheek meat has a very bizarre texture. very gelatinous
cheap

$12.99lb at Pomegranate in Brooklyn, NY..

Title: Re: Food/Recipe Thread
Post by: moish on February 08, 2012, 02:37:22 AM
doesnt prove anything. how much do they charge for lamb breast?
Title: Re: Food/Recipe Thread
Post by: YankyDoodle on February 08, 2012, 09:10:08 AM
This is just a random video of epicmealtime on youtube. *disclaimer not for the faint of heart. Also not Kosher!


I don't think anyone else bothered watching it (how can you watch that and not comment!) started off cool, but the ending was seriously disgusting
Title: Re: Food/Recipe Thread
Post by: rots5 on December 25, 2012, 10:53:13 AM
Taco recipe anyone please. My wife can't find any
Title: Re: Food/Recipe Thread
Post by: mmermss on December 25, 2012, 11:19:40 AM
Taco recipe anyone please. My wife can't find any
To actually make the spices? Or tacos?
Ask Moishebatchy
Homemade tacos and salad.

(Rumor has it I'm not the only DDFer eating that...)
Or Dan
Indeed, had that last night.
Title: Re: Food/Recipe Thread
Post by: rots5 on December 25, 2012, 12:58:39 PM
To actually make the spices? Or tacos?
Ask MoishebatchyOr Dan

not tacos  the blue box is perfect for me wtvr that cpmpany is - i mean the meat
Title: Re: Food/Recipe Thread
Post by: mmermss on December 25, 2012, 01:08:14 PM
not tacos  the blue box is perfect for me wtvr that cpmpany is - i mean the meat
Theres a spice mix that comes in the taco kit...I think I have extra if you need  ;)
Title: Re: Food/Recipe Thread
Post by: jj1000 on December 25, 2012, 01:09:07 PM
Don't know about in Israel but in the US just make regular meat sauce and add Ortega taco seasoning.
Title: Re: Food/Recipe Thread
Post by: rots5 on December 25, 2012, 01:21:12 PM
Theres a spice mix that comes in the taco kit...I think I have extra if you need  ;)

too late! burgers tonight

u can bring it  have u seen the light of day though in the past week or just the light from ur phone :-)  ;D ;D
Title: Re: Food/Recipe Thread
Post by: mmermss on December 25, 2012, 01:29:41 PM
too late! burgers tonight

u can bring it  have u seen the light of day though in the past week or just the light from ur phone :-)  ;D ;D
Ha...just because you dont see me doesnt mean i'm not out  :P
Title: Re: Food/Recipe Thread
Post by: RJ898 on December 25, 2012, 03:33:25 PM
Speaking of burgers:

1 pkg ground beef
1 egg
Half cup of flavored bread crumbs
Salt
pepper
garlic
finely chopped onion
splash of Worcestershire sauce

Hand pat into burgers.

For bonus, put honey and BBQ sauce into blender, blend and baste over burgers.
Title: Re: Food/Recipe Thread
Post by: moish on December 25, 2012, 06:20:24 PM
dont forget to top with some crispy bacon (kosher of course)
Title: Re: Food/Recipe Thread
Post by: Chaikel on December 25, 2012, 08:04:49 PM
Tip I got from Jay Leno:
Put an ice cube inside the burger before putting it on the grill. Doesn't sound like much, but I tried it on a whim. Wow!
Title: Re: Food/Recipe Thread
Post by: moish on December 25, 2012, 08:05:31 PM
Tip I got from Jay Leno:
Put an ice cube inside the burger before putting it on the grill. Doesn't sound like much, but I tried it on a whim. Wow!
how does that work? youre left with a hole in the burger?
Title: Re: Food/Recipe Thread
Post by: Chaikel on December 25, 2012, 08:06:42 PM
how does that work? youre left with a hole in the burger?
I put a small cube in, and put meat on the top and the bottom. No hole, but they do fall apart easier.
Title: Re: Food/Recipe Thread
Post by: moish on December 25, 2012, 08:07:59 PM
whats the point? itll just take longer for center to get done, thus increasing the risk of overdoing the outside
Title: Re: Food/Recipe Thread
Post by: Chaikel on December 25, 2012, 08:49:01 PM
whats the point? itll just take longer for center to get done, thus increasing the risk of overdoing the outside
I'm no meat expert, but they've been of the best burgers I've ever had, and many people have told me the same.
Title: Re: Food/Recipe Thread
Post by: mmermss on December 26, 2012, 12:49:29 AM
dont forget to top with some crispy bacon (kosher of course)
IIRC you posted that recipe somewhere? Wana share it here?
Title: Re: Food/Recipe Thread
Post by: SPLP on December 26, 2012, 03:34:54 AM
IIRC you posted that recipe somewhere? Wana share it here?

Try this

http://www.ehow.com/info_8710181_tips-hamburgers-using-ice-cube.html
Title: Re: Food/Recipe Thread
Post by: mmermss on December 26, 2012, 03:41:13 AM
Try this

http://www.ehow.com/info_8710181_tips-hamburgers-using-ice-cube.html
Thank you.
I happen to of been referring to his kosher crispy bacon
Title: Re: Food/Recipe Thread
Post by: moish on December 26, 2012, 06:46:36 AM
Thank you.
I happen to of been referring to his kosher crispy bacon
i use the maple smoked bacon recipe in michael ruhlmans charcuterie, i just sub lamb breast/belly in place of pork belly
Title: Re: Food/Recipe Thread
Post by: mmermss on December 26, 2012, 07:18:36 AM
i use the maple smoked bacon recipe in michael ruhlmans charcuterie, i just sub lamb breast/belly in place of pork belly
Lamb breast/belly from the states or Israel?
Title: Re: Food/Recipe Thread
Post by: moish on December 26, 2012, 07:26:41 AM
Lamb breast/belly from the states or Israel?
i happen to have from the u.s., but it can be obtained here as well

i forgot to mention that you have to ask your butcher to debone it
Title: Re: Food/Recipe Thread
Post by: rots5 on December 29, 2012, 02:23:01 PM
Salsa rosa recipe anyone?
Title: Re: Food/Recipe Thread
Post by: Moishebatchy on December 29, 2012, 03:56:37 PM
Thank you.
I happen to have been referring to his kosher crispy bacon

FTFY (http://forums.dansdeals.com/index.php?topic=5396.msg368138;topicseen#msg368138).

 
For bonus, put honey and BBQ sauce into blender, blend and baste over burgers.

Shouldn't that only be put on toward the end of grilling time, so the sugar doesn't burn?
Title: Re: Food/Recipe Thread
Post by: yare on December 29, 2012, 04:07:36 PM
i use the maple smoked bacon recipe in michael ruhlmans charcuterie, i just sub lamb breast/belly in place of pork belly
care to share?
Title: Re: Food/Recipe Thread
Post by: Moishebatchy on December 29, 2012, 04:23:12 PM
Salsa rosa recipe anyone?

http://spanishfood.about.com/od/sidedishes/r/salsarosa.htm
Title: Re: Food/Recipe Thread
Post by: rots5 on December 29, 2012, 04:44:52 PM
http://spanishfood.about.com/od/sidedishes/r/salsarosa.htm

thanks
Title: Re: Food/Recipe Thread
Post by: MosheP on March 08, 2013, 11:34:50 AM
I am making skirt steak for Shabbos. So far I rinsed it really well and put it in a marinade bag. What do I do next? Any great ideas?
Title: Re: Food/Recipe Thread
Post by: MosheP on March 08, 2013, 12:15:10 PM
I am making skirt steak for Shabbos. So far I rinsed it really well and put it in a marinade bag. What do I do next? Any great ideas?

I went with this (http://www.staceysnacksonline.com/2010/05/weekend-grilling-seared-balsamic-skirt.html) in the end
Title: Re: Food/Recipe Thread
Post by: henche on March 08, 2013, 12:22:05 PM
I made this http://www.cookingforengineers.com/recipe/132/Gravlax (http://this http://www.cookingforengineers.com/recipe/132/Gravlax) for shabbos. Just finished slicing it, with my niece.

Gravlax. Homemade dry pickled lox.
You should age it for longer than the recipe says, at least 5 days. Also, I do put a brick on top.

(can someone show me how to make my words into links?)
Title: Re: Food/Recipe Thread
Post by: Shmelly on March 08, 2013, 12:30:24 PM
Another tip for burgers: use your thumb to make a small well in the surface of the burger. This allows the juices to pool there, keeping the meat moist and the burger from contracting.
Title: Re: Food/Recipe Thread
Post by: MosheP on March 08, 2013, 12:48:58 PM
I made this http://www.cookingforengineers.com/recipe/132/Gravlax (http://this http://www.cookingforengineers.com/recipe/132/Gravlax) for shabbos. Just finished slicing it, with my niece.

Gravlax. Homemade dry pickled lox.
You should age it for longer than the recipe says, at least 5 days. Also, I do put a brick on top.

(can someone show me how to make my words into links?)
You mean like this?

this (http://www.staceysnacksonline.com/2010/05/weekend-grilling-seared-balsamic-skirt.html)

Open bracket and url=, then paste link, then closed bracket ,then  type text you want to appear, finally end with /url in brackets.
Title: Re: Food/Recipe Thread
Post by: MosheP on March 08, 2013, 12:53:17 PM
Another tip for burgers: use your thumb to make a small well in the surface of the burger. This allows the juices to pool there, keeping the meat moist and the burger from contracting.

The primary reason this is done is due o the center taking the longest time to cook. If the center is thinner it will be done to your desired level of doneness at the same time as the rest of the burger.
Title: Re: Food/Recipe Thread
Post by: Moishebatchy on March 08, 2013, 03:28:50 PM
(can someone show me how to make my words into links?)

Just quote a post where someone has done it, and you'll see the syntax clearly.
Title: Re: Food/Recipe Thread
Post by: henche on March 10, 2013, 01:13:57 AM
The primary reason this is done is due o the center taking the longest time to cook. If the center is thinner it will be done to your desired level of doneness at the same time as the rest of the burger.

I do that so that it is an even thickness, bec usually the edges get thinner and the middle fatter.
Title: Re: Food/Recipe Thread
Post by: Dan on April 07, 2013, 04:27:56 PM
+1
Have a good recipe?
I just wing it until it tastes right.

Guacamole:
Avocados
Diced grape tomatoes
Diced onions
Fresh minced garlic (or jarred minced garlic in a pinch)
Fresh squeezed lemon
Cilantro (chopped fine)
Black pepper (table ground)
Kosher salt
Onion powder
Title: Re: Food/Recipe Thread
Post by: mmermss on April 07, 2013, 04:30:21 PM
I just wing it until it tastes right.

Guacamole:
Avocados
Diced grape tomatoes
Diced onions
Fresh minced garlic (or jarred minced garlic in a pinch)
Fresh squeezed lemon
Cilantro (chopped fine)
Black pepper (table ground)
Kosher salt
Onion powder
Thanks
Title: Re: Food/Recipe Thread
Post by: henche on April 07, 2013, 04:32:51 PM
Sandwiches. Courtesy of Fabio.

2 eggs.
4 pieces of good bread.
1/2 pound of sliced deli turkey
hot sauce
olive oil.

Fry the eggs scrambled.
Drizzle the olive oil on the bread, and toast it in a frying pan (grill pan ideally) until nice and crunchy.
Make sandwiches with the crunchy side in.
Put the turkey and the fried egg on.
Put the hot sauce on top of it all.

I'm telling you it's good. You'll say I told you so.
Title: Re: Food/Recipe Thread
Post by: Columbiadorm on April 07, 2013, 10:55:53 PM
Fresh Caesar roll toasted
Russian dressing (ketchup +mayo)
Lettuce
Tomato (I skip this)
Avocado
2 eggs fried sunny side up - salt and pepper to taste

You will thank me later, I promise. This is my standard post-taanis meal.
Title: Re: Food/Recipe Thread
Post by: SPLP on April 08, 2013, 03:19:21 AM

 Spread avocado that you mashed onto your favorite sliced bread( brown whole grain for me ) -- top with sliced smoke salmon ,thinly sliced beef steak tomato and thin sliced onion-- We eat it as an open sandwich you  can cover, though we  find  it makes the sandwich to thick -- as a side dish sliced cucumber and olives -love it!
 
Title: Re: Food/Recipe Thread
Post by: dd321 on October 09, 2013, 10:20:11 PM
Chopped Liver recipe any1?
Title: Re: Food/Recipe Thread
Post by: metziah on October 12, 2013, 11:37:37 PM

Chopped Liver recipe any1?
1) mash the liver by hand.
2) mash in a hard boil egg
3) add lots of Carmelized onions
4) salt pepper and SUGAR
Sorry I didn't give you the amounts but It depends on the amount of liver you want to make. I personally don't cook by measuring I cook with "feeling" so I add ingredients until it feels right.
Title: Re: Food/Recipe Thread
Post by: dd321 on October 13, 2013, 12:09:13 AM

1) mash the liver by hand.
2) mash in a hard boil egg
3) add lots of Carmelized onions
4) salt pepper and SUGAR
Sorry I didn't give you the amounts but It depends on the amount of liver you want to make. I personally don't cook by measuring I cook with "feeling" so I add ingredients until it feels right.
thnx . To make a pound?
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on October 13, 2013, 07:19:12 AM
thnx . To make a pound?

Depends how smooth you like it, but approx 1/2 lb liver, the other half eggs, onions, oil etc.
Title: Re: Food/Recipe Thread
Post by: yehudah on October 13, 2013, 12:14:55 PM
Chopped Liver recipe any1?

get a half pound of liver,
i put 2-3 eggs and about one large onion
boil the eggs, suttee the onion a little till its translucent, then I throw the liver in the frying pan,
then put everything into a kitchen aid grinder, and you have home made chop liver- salt & pepper i throw in according to taste

what i do after is a  rough chop on a lot of onions and cook them down till they are nice and caramelized, then dump it  into the done chop liver
Title: Re: Food/Recipe Thread
Post by: dd321 on October 13, 2013, 12:48:06 PM

get a half pound of liver,
i put 2-3 eggs and about one large onion
boil the eggs, suttee the onion a little till its translucent, then I throw the liver in the frying pan,
then put everything into a kitchen aid grinder, and you have home made chop liver- salt & pepper i throw in according to taste

what i do after is a  rough chop on a lot of onions and cook them down till they are nice and caramelized, then dump it  into the done chop liver
thnx
Title: Re: Food/Recipe Thread
Post by: kracked dude on July 09, 2014, 04:11:52 PM
Anyone have a good recipe for chicken wings? Not spicy
Title: Re: Food/Recipe Thread
Post by: MC on July 09, 2014, 04:17:03 PM
Anyone have a good recipe for chicken wings? Not spicy
beer battered
Title: Re: Food/Recipe Thread
Post by: kracked dude on July 09, 2014, 04:18:30 PM
beer battered
Recipe?
Title: Re: Food/Recipe Thread
Post by: MC on July 09, 2014, 04:25:33 PM

Recipe?
Don't have it on me but I think it's in the BY Cookbook.
Title: Re: Food/Recipe Thread
Post by: avadah on July 09, 2014, 07:53:27 PM
Sino steak sauce?
Title: Re: Food/Recipe Thread
Post by: jaywhy on July 24, 2014, 09:57:20 PM
Anyone have a good Yapchik recipe?
Title: Re: Food/Recipe Thread
Post by: kracked dude on July 24, 2014, 10:11:43 PM
Anyone have a good Yapchik recipe?
Look up thread, I think the 2nd post
Title: Re: Food/Recipe Thread
Post by: jaywhy on July 24, 2014, 10:38:28 PM
Look up thread, I think the 2nd post

Found it. Thanks.
Title: Re: Food/Recipe Thread
Post by: Columbiadorm on July 24, 2014, 10:59:27 PM
Let us know what you think when you finish scraping the pot 8)
Title: Re: Food/Recipe Thread
Post by: icapd1 on August 06, 2014, 04:52:57 PM
I've tried many recipes for overnight potato kugel, yet they never yielded the desired results.
Anyone have a tried and proven recipe?
Title: Re: Food/Recipe Thread
Post by: SayIDidIt on August 10, 2014, 12:48:43 AM
What happened to a good recipe for non-spicy chicken wings?
Title: Re: Food/Recipe Thread
Post by: Hirshthg on August 10, 2014, 04:17:57 AM
I have a deal with code of 45kjfnlkdsb which allows you to add a stone to a pot of water and the result is chicken soup in 3/5 business days.
Title: Country Style beef ribs
Post by: noturbizniss on August 31, 2014, 07:21:19 AM
Anyone know how to cook these? They look like a sliced rack of ribs.  I have them in a rub overnight, but not sure if I should slow cook them, braised them or bake/broil them.
Title: Re: Food/Recipe Thread
Post by: Yellow on September 12, 2014, 06:08:08 PM
Totally random,
but does anyone have recommandations for dough to use for deli roll?
I've used the pepperidge farm brand but I find that it either falls apart when i try rolling it, or its too sticky to even roll up properly

Unless I'm doing something wrong, and in that case can someone explain how to properly roll a deli roll?

Thanks
Title: Re: Food/Recipe Thread
Post by: wayfe on September 12, 2014, 06:10:40 PM
Frozen flaky dough. Let it defrost until you can roll it carefully but not so it's too sticky
Title: Re: Food/Recipe Thread
Post by: Emkay on September 13, 2014, 05:59:26 PM
Totally random,
but does anyone have recommandations for dough to use for deli roll?
I've used the pepperidge farm brand but I find that it either falls apart when i try rolling it, or its too sticky to even roll up properly

Unless I'm doing something wrong, and in that case can someone explain how to properly roll a deli roll?

Thanks
If it gets to sticky you can sprinkle on some flour
Title: Re: Food/Recipe Thread
Post by: Yellow on September 13, 2014, 10:06:36 PM
Frozen flaky dough. Let it defrost until you can roll it carefully but not so it's too sticky
Yah i try doing that
Approx how long from when I take it out of the freezer should i be rolling it?
Thanks!

If it gets to sticky you can sprinkle on some flour
Thanks!
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on September 13, 2014, 10:29:55 PM
Yah i try doing that
Approx how long from when I take it out of the freezer should i be rolling it?
Thanks!
Thanks!
That depends on many factors, i.e. freezer temperature, room temperature etc. No one will be able to give you am exact time.
Title: Re: Food/Recipe Thread
Post by: metziah on September 14, 2014, 02:34:59 AM
You want to try to use the dough when it is still a little cold but not to cold because then it'll still crack.
It might not work at first but you'll get the hang of it.
Title: Re: Food/Recipe Thread
Post by: E R K on September 15, 2014, 07:17:56 AM
Also try spraying your surface with Pam so it doesn't stick so much and is easier to move. I do it on aluminum foil and just lift the foil to roll it and transfer it.
Title: Re: Food/Recipe Thread
Post by: Sport on December 20, 2014, 07:22:20 PM
Any good cheese latkes recipes?
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 22, 2014, 11:27:40 PM
Also try spraying your surface with Pam so it doesn't stick so much and is easier to move. I do it on aluminum foil and just lift the foil to roll it and transfer it.
I use wax paper for the same reasons
Title: Re: Food/Recipe Thread
Post by: mek on December 22, 2014, 11:54:44 PM
Any good cheese latkes recipes?

2 eggs, 1 small pkg farmers cheese (8 oz I think it is), 3 T flour, 3 T sugar, some vanilla extract. Beat eggs then add the rest
Title: Re: Food/Recipe Thread
Post by: Sport on December 23, 2014, 12:21:38 AM

2 eggs, 1 small pkg farmers cheese (8 oz I think it is), 3 T flour, 3 T sugar, some vanilla extract. Beat eggs then add the rest
thanks
Title: Re: Food/Recipe Thread
Post by: Sport on December 23, 2014, 06:40:39 PM

2 eggs, 1 small pkg farmers cheese (8 oz I think it is), 3 T flour, 3 T sugar, some vanilla extract. Beat eggs then add the rest
(http://tapatalk.imageshack.com/v2/14/12/23/2ec33c33b79d34618adc5ac85a98d142.jpg) they were delicious, thanks!
Title: Re: Food/Recipe Thread
Post by: mek on December 23, 2014, 08:16:19 PM
great! If your in a pinch w/o farmers cheese you can throw in a handful of mozzarella instead. Not as good though...
Title: Re: Food/Recipe Thread
Post by: Emkay on December 31, 2014, 03:02:17 PM
I have a rib roast that I would like to Cook in the oven and I need recipe ideas, I do not want to do anything that involves searing or grilling individual steaks. (http://tapatalk.imageshack.com/v2/14/12/31/ba1fb23392563176638269415a211b3b.jpg)(http://tapatalk.imageshack.com/v2/14/12/31/d2dcfaf4f2bce39f93368ccf89da7e58.jpg)
Title: Re: Food/Recipe Thread
Post by: E R K on December 31, 2014, 03:09:50 PM
Are you awarding the prized recipe $200?
Title: Re: Food/Recipe Thread
Post by: mek on December 31, 2014, 03:25:35 PM
I dont think you need a recipe for such a high quality piece of meat. Your basic spice rub should be enough. whats more important with the rib roast is the preparation (trimming and tying) and properly cooking it for which I would recommend you have a good thermometer

Are you awarding the prized recipe $200?

Probably about how much that cost him
Title: Re: Food/Recipe Thread
Post by: Emkay on December 31, 2014, 04:10:08 PM
Are you awarding the prized recipe $200?
Nope,it was there for size gauging though your welcome to come over for some
Title: Re: Food/Recipe Thread
Post by: moish on December 31, 2014, 06:37:41 PM
what number is it?
Title: Re: Food/Recipe Thread
Post by: metziah on December 31, 2014, 08:14:11 PM
Season with extra virgin olive oil salt and fresh cracked pepper..
Maybe slice some onions and some red wine.
Wrap the roast very well with silver foil, place in baking pan on 350-375 for a few hours.
VERY IMPORTANT!! Do not OVER COOK...can't be stressed enough...
Best would be to use a probe...
Good luck
Title: Re: Food/Recipe Thread
Post by: Emkay on January 01, 2015, 01:46:51 AM
what number is it?
1
Title: Re: Food/Recipe Thread
Post by: Emkay on January 01, 2015, 03:26:24 AM

Season with extra virgin olive oil salt and fresh cracked pepper..
Maybe slice some onions and some red wine.
Wrap the roast very well with silver foil, place in baking pan on 350-375 for a few hours.
VERY IMPORTANT!! Do not OVER COOK...can't be stressed enough...
Best would be to use a probe...
Good luck
while I have cooked many of these, I have always done it immediately prior to serving. In this case I am trying to make it today for Friday night, I also am looking for a good method for cooking and reheating without sacrificing anything
Title: Re: Food/Recipe Thread
Post by: moish on January 01, 2015, 05:26:30 AM

Wrap the roast very well with silver foil,

why?
Title: Re: Food/Recipe Thread
Post by: moish on January 01, 2015, 05:26:43 AM
1
which butcher?
Title: Re: Food/Recipe Thread
Post by: Emkay on January 01, 2015, 05:40:40 AM

which butcher?
none, imported from South America
Title: Re: Food/Recipe Thread
Post by: moish on January 01, 2015, 06:03:51 AM
none, imported from South America
levine?

http://cooking.marcgottlieb.com/2014/10/preparing-cooking-1-rib-eye-roast/
Title: Re: Food/Recipe Thread
Post by: Emkay on January 01, 2015, 06:26:46 AM
levine?

http://cooking.marcgottlieb.com/2014/10/preparing-cooking-1-rib-eye-roast/
yes most is from levine from argentinia though some is from uruguay.

i like this guys articles, hes very informative. im still trying to figure out a good method for reheating next day
Title: Re: Food/Recipe Thread
Post by: moish on January 01, 2015, 06:36:33 AM
im still trying to figure out a good method for reheating next day
that might be tough, why not just make it tomorrow?
Title: Re: Food/Recipe Thread
Post by: Emkay on January 01, 2015, 07:13:39 AM
that might be tough, why not just make it tomorrow?
not enough oven space, have tons to cook that cant be done today.
Title: Food/Recipe Thread
Post by: Sport on January 01, 2015, 07:13:53 AM
http://allrecipes.com/recipe/foolproof-rib-roast/
I used this recipe once, it was perfect. You can save the last step for right before Shabbos.
Title: Re: Food/Recipe Thread
Post by: E R K on January 01, 2015, 07:41:58 AM
your welcome to come over for some
Thank you, but I have my daughter's Sheva Brachos.
Title: Re: Food/Recipe Thread
Post by: keepsmiling123 on January 01, 2015, 08:38:10 AM
Thank you, but I have my daughter's Sheva Brachos.

Mazal tov  ;)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 01, 2015, 09:11:53 AM
http://allrecipes.com/recipe/foolproof-rib-roast/
I used this recipe once, it was perfect. You can save the last step for right before Shabbos.
Internal temp 145?that's insane! Totally overdone. For a big roast I'd do 115 then take it out to rest. Should go up to 125 to 130
Title: Re: Food/Recipe Thread
Post by: Sport on January 01, 2015, 09:34:02 AM

Internal temp 145?that's insane! Totally overdone. For a big roast I'd do 115 then take it out to rest. Should go up to 125 to 130
I don't know, I didn't use a thermometer, I just followed the times and it came out perfect, if anything it was too rare. And I like my meat rare.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 01, 2015, 09:37:09 AM
I don't know, I didn't use a thermometer, I just followed the times and it came out perfect, if anything it was too rare. And I like my meat rare.
That's why a thermometer is priceless for meat. I got the thermoworks instant read and is amazing. 100 each but it's great. Also have their Chef alarm for keeping in meat
Title: Re: Food/Recipe Thread
Post by: Sport on January 01, 2015, 09:41:12 AM

That's why a thermometer is priceless for meat. I got the thermoworks instant read and is amazing. 100 each but it's great. Also have their Chef alarm for keeping in meat
I bought a really cheap one and never use, where can I get this one? Does it work for grilling /searing, that's my usual method of preparing meat.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 01, 2015, 09:45:47 AM
I bought a really cheap one and never use, where can I get this one? Does it work for grilling /searing, that's my usual method of preparing meat.
Amazon or thermoworks.com. The instant read they make is the highest rated and used by all the pros. Every food network show uses it. The instant read is accurate to like 0.2 degrees I think
Title: Re: Food/Recipe Thread
Post by: Sport on January 01, 2015, 11:22:28 AM
This it?
http://www.amazon.com/ThermoWorks-Splash-Proof-Thermapen-Thermometer-Professional/dp/B003P601S2
It's $87 it's that a good price?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 01, 2015, 11:55:06 AM
This it?
http://www.amazon.com/ThermoWorks-Splash-Proof-Thermapen-Thermometer-Professional/dp/B003P601S2
It's $87 it's that a good price?
yup never goes below 85. Normal is 95 or 100.if you get from their website they usually throw in a little stowing too like a spatula or mini thermometer.
Title: Re: Food/Recipe Thread
Post by: moish on January 01, 2015, 06:57:48 PM
although an instant read probably isnt the best choice for a roast. not a good idea to be constantly pricking it
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 01, 2015, 07:02:22 PM
although an instant read probably isnt the best choice for a roast. not a good idea to be constantly pricking it
+1 that's why i leave the  Chef alarm (http://www.thermoworks.com/products/alarm/chefalarm.html) inside while cooking and then when it reaches the desired temp I double check with the Thermapen (http://www.thermoworks.com/products/thermapen/)
With orders over $99 they'll give you a Pocket Infra Red Thermometer (http://www.thermoworks.com/products/ir/ir_pocket.html). I don't have one but I will get one soon. It's great for measuring the temperature of pots before starting to cook or for keeping an eye on a small amount of water or oil (when your not using enough to keep a probe from the chef alarm inside).
Title: Re: Food/Recipe Thread
Post by: cholent on January 01, 2015, 08:40:26 PM
Try this method for the most amazing roast:

Take a cup of oil, add in any spices/ herbs you like (I do kosher salt, pepper, garlic powder, onion powder, paprika, ground mustard, a little adobo, some steak seasoning... whatever is around)
Rub meat all over with some of your oil mixture. Broil 15 minutes. Flip over, baste with some more of your oil mixture, broil another 15 minutes. Keep flipping, basting, and broiling 15 minutes at a time until internal temperature registers to your preferred level of doneness. If rewarming, undercook somewhat the first time. Since I like my roasts sliced thinly, I slice when cool then wrap tightly with foil before warming up. This has gotten rave reviews from anyone who's ever eaten by me.
Title: Re: Food/Recipe Thread
Post by: moish on January 01, 2015, 08:54:54 PM
Since I like my roasts sliced thinly,
i never understood why people do that. you actually prefer it thin?
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 02, 2015, 10:17:43 AM
Try searing all sides of the meat in a pan before cooking it with whatever method you choose. You'll get a nice caramelized, browned meat, flavor.
Title: Re: Food/Recipe Thread
Post by: cholent on January 04, 2015, 10:54:51 PM
i never understood why people do that. you actually prefer it thin?

Yes, I do. I enjoy the challenge of slicing as thinly and evenly as possible. I think you get the best flavor that way, and it isn't too chewy when cooked rare. My in-laws always slice their roasts as thick as steak, and I really dislike it. Give me thick steaks, but thinly sliced roasts  ;)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on January 05, 2015, 09:24:22 AM
Yes, I do. I enjoy the challenge of slicing as thinly and evenly as possible. I think you get the best flavor that way, and it isn't too chewy when cooked rare. My in-laws always slice their roasts as thick as steak, and I really dislike it. Give me thick steaks, but thinly sliced roasts  ;)

+1

Roasts really preferred as thin as possible. Have a hard time always getting them as thin as possible and making sure they dont break off. Any good suggestions for knifes that work best for that? Shabbos and non-Shabbos version? (I assume electric might be the way to go here)
Title: Re: Food/Recipe Thread
Post by: mek on January 05, 2015, 09:59:08 AM
+1

Roasts really preferred as thin as possible. Have a hard time always getting them as thin as possible and making sure they dont break off. Any good suggestions for knifes that work best for that? Shabbos and non-Shabbos version? (I assume electric might be the way to go here)

Sharp knife and cool meat
Title: Re: Food/Recipe Thread
Post by: Emkay on January 05, 2015, 10:05:02 AM

Sharp knife and cool meat
on Shabbos your gonna have a Issue with the cold meat and during the week just use electric
Title: Re: Food/Recipe Thread
Post by: mek on January 05, 2015, 10:11:10 AM
on Shabbos your gonna have a Issue with the cold meat and during the week just use electric

You could slice before and keep warm at ~180-200 in the oven to reheat
Title: Re: Food/Recipe Thread
Post by: benjie1305 on January 05, 2015, 10:22:54 AM
on Shabbos your gonna have a Issue with the cold meat and during the week just use electric

Any advice on a good, not too expensive, electric one?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 05, 2015, 10:33:55 AM
Any advice on a good, not too expensive, electric one?
Any hardware store or amazon should have. I don't think you need anything fancy.
Title: Re: Food/Recipe Thread
Post by: jack12 on January 29, 2015, 05:57:41 PM
Any quick easy marinades for steak?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 29, 2015, 06:27:37 PM
Any quick easy marinades for steak?
Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.
Title: Re: Food/Recipe Thread
Post by: cholent on January 29, 2015, 06:46:32 PM
Any quick easy marinades for steak?

Not a marinade, but try this for an excellent steak:

http://cooking.nytimes.com/recipes/1891-seared-steak
Title: Re: Food/Recipe Thread
Post by: cholent on January 29, 2015, 06:47:25 PM
Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.

+1 kosher salt and freshly ground coarse pepper are all you need. Don't skimp on them either
Title: Re: Food/Recipe Thread
Post by: jack12 on January 29, 2015, 06:49:12 PM
thanks
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 29, 2015, 06:52:12 PM
+1 kosher salt and freshly ground coarse pepper are all you need. Don't skimp on them either

you can skimp on the salt a little. kosher meat has plenty of salt already
Title: Re: Food/Recipe Thread
Post by: Sport on January 29, 2015, 06:59:20 PM

Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.
agree, but if you're looking for a marinade here's one I use ask the time for London broil:
1/4 cup each of: Balsamic vinegar, worstchiser Sauce, olive oil and Soy sauce ( I usually go lite on the Soy sauce so it doesn't get too salty).
Generous amount of black pepper.
3-4 cloves of garlic diced (I just use the frozen crushed garlic)
And some spicy Brown mustard.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 29, 2015, 07:07:30 PM
I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 29, 2015, 07:09:00 PM
you can skimp on the salt a little. kosher meat has plenty of salt already
-1
Common myth. They wash it off. Your don't need a ton but be generous. I brined my turkey in Thanksgiving and cute the salt by maybe 10 percent. It tasted amazing.
Title: Re: Food/Recipe Thread
Post by: Yosef_S on January 29, 2015, 07:10:22 PM
Rub in kosher Salt and fresh cracked pepper. Let it sit for at least half hour then grill or do on stove top. Don't kill a good steak with marinade.

+1
Title: Re: Food/Recipe Thread
Post by: mek on January 29, 2015, 07:18:35 PM
agree, but if you're looking for a marinade here's one I use ask the time for London broil:
1/4 cup each of: Balsamic vinegar, worstchiser Sauce, olive oil and Soy sauce ( I usually go lite on the Soy sauce so it doesn't get too salty).
Generous amount of black pepper.
3-4 cloves of garlic diced (I just use the frozen crushed garlic)
And some spicy Brown mustard.

Where did you find worstchiser Sauce without the fish?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 29, 2015, 07:19:50 PM
Oh and make sure not to cook it a drop past medium. Med rare is recommended but medium will do. If you like your meat well done then you need a marinade because it will be very rubbery chewy and tasteless otherwise
Title: Re: Food/Recipe Thread
Post by: Sport on January 29, 2015, 07:51:58 PM

Where did you find worstchiser Sauce without the fish?
they all have fish, but there are ones that have less fish and which is batul. If you look you'll seev some have an OU indicating that the fish ingredients are batul, while others have OU FISH, indicating the fish is not batul and shouldn't be used with meat.
Title: Re: Food/Recipe Thread
Post by: mek on January 29, 2015, 07:57:12 PM
they all have fish, but there are ones that have less fish and which is batul. If you look you'll seev some have an OU indicating that the fish ingredients are batul, while others have OU FISH, indicating the fish is not batul and shouldn't be used with meat.

Got it. Thanks!
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 29, 2015, 08:04:37 PM
-1
Common myth. They wash it off. Your don't need a ton but be generous. I brined my turkey in Thanksgiving and cute the salt by maybe 10 percent. It tasted amazing.

-1
the salt penetrates all the way through (that's the point of it) so unless you soak it for a while, it will taste saltier. In fact some people with heart conditions can't eat meat because of the elevated salt content.
Title: Re: Food/Recipe Thread
Post by: eis517 on January 29, 2015, 08:08:07 PM
Anyone have a good chicken wing recipe? Gonna cook in oven
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 29, 2015, 08:10:03 PM
Anyone have a good chicken wing recipe? Gonna cook in oven

http://www.mikee.com/product.asp?name=Ginger_Teriyaki_Sauce

or just the basic spices
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 29, 2015, 08:11:51 PM
-1
the salt penetrates all the way through (that's the point of it) so unless you soak it for a while, it will taste saltier. In fact some people with heart conditions can't eat meat because of the elevated salt content.
Doesn't matter, kosher meat can be salted just like non kosher. Anyone who says otherwise had no experience cooking real quality with kosher
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 29, 2015, 08:13:47 PM
Doesn't matter, kosher meat can be salted just like non kosher. Anyone who says otherwise had no experience cooking real quality with kosher

i actually take offense to that
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 29, 2015, 08:19:33 PM
i actually take offense to that
If your say kosher steak should not be salted then you should take offense
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 29, 2015, 08:25:47 PM
If your say kosher steak should not be salted then you should take offense

I didn't say not to salt, I said you don't have to salt as much.

you can skimp on the salt a little. kosher meat has plenty of salt already
Title: Re: Food/Recipe Thread
Post by: lunatic on January 29, 2015, 08:28:23 PM
Anyone have a good chicken wing recipe? Gonna cook in oven

We do kosher salt and fresh herbs (rosemary, thyme)
Title: Re: Food/Recipe Thread
Post by: avadah on January 30, 2015, 05:45:32 AM
How do you make overnight kugel dark brown?
Title: Re: Food/Recipe Thread
Post by: moish on January 30, 2015, 05:53:01 AM
How do you make overnight kugel dark brown?
cook it overnight
Title: Re: Food/Recipe Thread
Post by: Emkay on January 30, 2015, 05:56:38 AM
cook it overnight
Sherlock
Title: Re: Food/Recipe Thread
Post by: avadah on January 30, 2015, 05:58:26 AM
cook it overnight
Did that.
Title: Re: Food/Recipe Thread
Post by: Mech on January 30, 2015, 06:44:50 AM

How do you make overnight kugel dark brown?
Cook it overnight on low temp. If it doesn't turn brown like it should, wrap it up and put it in your cholent. I always put the shabbos day kugel in the cholent and it comes out delicious!
Title: Re: Food/Recipe Thread
Post by: aygart on January 30, 2015, 09:14:29 AM
How do you make overnight kugel dark brown?
put some water on it when you leave it in overnight
Title: Food/Recipe Thread
Post by: Sport on February 04, 2015, 07:26:29 PM
Anybody know how to prepare this?

(http://tapatalk.imageshack.com/v2/15/02/04/7b190f01be0e519655c6d2d1b7a67673.jpg)
Title: Re: Food/Recipe Thread
Post by: casualchurner on February 04, 2015, 08:13:59 PM
Anybody know how to prepare this?

(http://tapatalk.imageshack.com/v2/15/02/04/7b190f01be0e519655c6d2d1b7a67673.jpg)
Are they thin slices like cold cuts or larger pieces? (little bit difficult to see from the pic)
Maybe try grilling it with a sweet BBQ sauce and put it in a sandwich?
Title: Re: Food/Recipe Thread
Post by: Sport on February 04, 2015, 08:22:49 PM

Are they thin slices like cold cuts or larger pieces? (little bit difficult to see from the pic)
Maybe try grilling it with a sweet BBQ sauce and put it in a sandwich?
very thin, I just put them in a frying pan and let them fry in their fat.
Title: Re: Food/Recipe Thread
Post by: cholent on February 05, 2015, 01:34:09 AM
they all have fish, but there are ones that have less fish and which is batul. If you look you'll seev some have an OU indicating that the fish ingredients are batul, while others have OU FISH, indicating the fish is not batul and shouldn't be used with meat.

Gefen actually makes a Worcestershire sauce with no fish
Title: Re: Food/Recipe Thread
Post by: moish on February 05, 2015, 08:00:35 AM
Are they thin slices like cold cuts or larger pieces? (little bit difficult to see from the pic)
Maybe try grilling it with a sweet BBQ sauce and put it in a sandwich?
why the black pepper?
Title: Re: Food/Recipe Thread
Post by: Emkay on February 05, 2015, 08:07:35 AM
why the black pepper?
Am I missing something or did he not mention any black pepper?
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 05, 2015, 08:17:44 AM
Am I missing something or did he not mention any black pepper?

it's in the ingredients and you can see it on the meat
Title: Re: Food/Recipe Thread
Post by: Emkay on February 05, 2015, 08:19:38 AM
it's in the ingredients and you can see it on the meat
oh, he quoted the guy giving cooking ideas so i thought he was referring to him
Title: Re: Food/Recipe Thread
Post by: casualchurner on February 05, 2015, 09:02:20 AM
oh, he quoted the guy giving cooking ideas so i thought he was referring to him
Ya was a bit confused about that for a second also.
Is it good? Where can you pick it up from?
Title: Re: Food/Recipe Thread
Post by: Sport on February 05, 2015, 09:02:51 AM

why the black pepper?
I Dont know, but that stuff was ill!
Title: Re: Food/Recipe Thread
Post by: casualchurner on February 05, 2015, 09:03:46 AM
I Dont know, but that stuff was ill!
;D oh well....
Title: Re: Food/Recipe Thread
Post by: Sport on February 05, 2015, 09:07:43 AM

;D oh well....
I was responding to the question regarding why the black pepper. On the package it says knish shop in Baltimore. I so happen to be going to Baltimore for shabbos and intend on loading up. I'll gladly pick some up for you but can't deliver.
Title: Re: Food/Recipe Thread
Post by: moish on February 05, 2015, 09:26:09 AM
I Dont know, but that stuff was ill!
sorry for my ignorance but is ill a good thing or bad thing? (it certainly sounds bad)
Title: Re: Food/Recipe Thread
Post by: Sport on February 05, 2015, 09:27:19 AM

sorry for my ignorance but is ill a good thing or bad thing? (it certainly sounds bad)
it's a good thing as in "sick!"
Title: Re: Food/Recipe Thread
Post by: avadah on February 06, 2015, 06:37:13 AM
Anyone have the KD sino steak sandwich recipe?
Title: Re: Food/Recipe Thread
Post by: mek on February 06, 2015, 10:31:18 AM
sorry for my ignorance but is ill a good thing or bad thing? (it certainly sounds bad)

http://www.urbandictionary.com/define.php?term=ill
Title: Re: Food/Recipe Thread
Post by: Mordyk on February 06, 2015, 10:39:55 AM
this recipe steak rub worked amazing on skirt steak.

Title: Re: Food/Recipe Thread
Post by: 3yummyboys on February 06, 2015, 10:52:19 AM
Anyone have a good chummus recipe?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 06, 2015, 11:05:44 AM
Anyone have a good chummus recipe?

Title: Re: Food/Recipe Thread
Post by: 3yummyboys on February 06, 2015, 11:20:22 AM


tried and true?

and with actual amounts?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 06, 2015, 11:37:32 AM
tried and true?

and with actual amounts?

To be honest I didn't make the hummus but the babaghanoush u see in the video and it came out great. Based on that and the channel as a whole I would give that recipe a shot.

I just worked with the ingredients used and test-tasted myself. Sorry that there are no exact specs on that one.

Title: Re: Food/Recipe Thread
Post by: coralsnake on February 06, 2015, 11:49:10 AM
To be honest I didn't make the hummus but the babaghanoush u see in the video and it came out great. Based on that and the channel as a whole I would give that recipe a shot.

I just worked with the ingredients used and test-tasted myself. Sorry that there are no exact specs on that one.


You put yogurt in the babaganush? Milchig babaganush?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 06, 2015, 12:09:03 PM
You put yogurt in the babaganush? Milchig babaganush?

I made it once with like a 1/4 cup yogurt and caramelized onions on top as well as roasted garlic when I had a parve dinner. It was great. Have also made it without for Shabbes, etc./
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 06, 2015, 12:19:00 PM
A little different than your standard recipe, but once you try it you won't go back to store bought again
 From Susie Fishbein's Kosher by Design Short on Time:
 1 (15 oz) can small white beans or cannellini beans, drained and rinsed
 1 (15 oz) can chickpeas, drained and rinsed
 3 cloves fresh garlic (I sometimes add a 4th)
 1/2 cup tahini (sesame paste) (try to use sesame paste and not the sabra tahini)
 juice of 2 lemons (I use lemon juice)
 1.5 T soy sauce
 1.5 t salt
 1.5 t ground cumin
 1/2 t cayenne pepper (I skip that)
 1/8 t ground white pepper
 1/3 cup extra-virgin olive oil
 1/4 cup cold water or more as needed
 Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute.  Drizzle the oil and water and process again.  Add more water as needed to thin chummos to desired consistency.

It tastes similar to pomegranate chummus.
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on February 06, 2015, 12:22:11 PM


A little different than your standard recipe, but once you try it you won't go back to store bought again
 From Susie Fishbein's Kosher by Design Short on Time:
 1 (15 oz) can small white beans or cannellini beans, drained and rinsed
 1 (15 oz) can chickpeas, drained and rinsed
 3 cloves fresh garlic (I sometimes add a 4th)
 1/2 cup tahini (sesame paste) (try to use sesame paste and not the sabra tahini)
 juice of 2 lemons (I use lemon juice)
 1.5 T soy sauce
 1.5 t salt
 1.5 t ground cumin
 1/2 t cayenne pepper (I skip that)
 1/8 t ground white pepper
 1/3 cup extra-virgin olive oil
 1/4 cup cold water or more as needed
 Put all ingredients except oil and water in food processor fitted with metal blade and process 1 minute.  Drizzle the oil and water and process again.  Add more water as needed to thin chummos to desired consistency.

It tastes similar to pomegranate chummus.
and how did the white beans or cannellini beans get the merit being mentioned in a hummus recipe?

Title: Re: Food/Recipe Thread
Post by: ushdadude on February 06, 2015, 12:25:54 PM
and how did the white beans or cannellini beans get the merit being mentioned in a hummus recipe?

A little different than your standard recipe

I told this to a Lebanese woman I worked with and she yelled at me for an hour.
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on February 06, 2015, 12:29:59 PM


I told this to a Lebanese woman I worked with and she yelled at me for an hour.
Well I'm not
Lebanese, but I feel her pain.
Chummus is very touchy topic for me too.
But on the other hand enjoy the dip you made
Title: Re: Food/Recipe Thread
Post by: Sport on February 06, 2015, 03:54:15 PM

Ya was a bit confused about that for a second also.
Is it good? Where can you pick it up from?
just picked some up from knish shop, this stuff is expensive- $25 a pound.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 06, 2015, 04:07:50 PM
Woah! That is expensive!
Title: Re: Food/Recipe Thread
Post by: solls108 on February 09, 2015, 12:07:34 PM
Looking for yapchik recipe.

Please PM me.
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on February 09, 2015, 12:27:41 PM
Look upthread
Title: Re: Food/Recipe Thread
Post by: wayfe on February 09, 2015, 10:21:06 PM
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
Title: Re: Food/Recipe Thread
Post by: etech0 on February 09, 2015, 11:21:24 PM
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
You are making me hungry!
Title: Food/Recipe Thread
Post by: Sport on February 09, 2015, 11:54:27 PM
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
try this
5-7 large potatoes, and 1 large onion grated in a food processor using the smallest blade.
I usually add 2 less eggs than how many potatoes I used.
A cup of oil.
Salt and pepper for taste.
Cook at 350 until it gets that dark crust you're looking for.
I find it comes out best when I Cook it Im a deep pans.
Title: Food/Recipe Thread
Post by: Sport on February 10, 2015, 12:01:50 AM
Looking for yapchik recipe.

Please PM me.
Quote
2nd post in this thread:
http://forums.dansdeals.com/index.php?topic=13104.msg170672#msg170672
Title: Re: Food/Recipe Thread
Post by: cholent on February 10, 2015, 12:07:54 AM
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?

This is the recipe you're looking for:

6 large Idaho potatoes, grated
1 large onion, grated
1 medium zucchini, grated (this helps give it a mushy consistency inside)
3/4 Tbsp. salt
pepper to taste
Some oil - maybe 1/3 c.
4 eggs, beaten

Mix ingredients together. Heat a generous amount of oil in a Teflon pot with a cover. Pour in mixture and cook covered, shaking pot every so often so it doesn't stick to sides. When it is very brown on the sides (you can see on top), use a plate that is a little larger than the pot to flip it over and then slide it back into the pot. Cook second side uncovered till ready (sometimes you just have to guess). BEST. POTATO. KUGEL. EVER.
Title: Re: Food/Recipe Thread
Post by: E R K on February 10, 2015, 01:16:32 AM
I know it's only Monday- but any potato kugel experts out there?

I'm looking for a recipe for a very specific type of kugel. I want it to be very mushy and almost creamy on the inside with a crisp, well browned crust (the crust should almost be separate from the kugel batter). I know this type doesn't slice well and almost needs to be ladled out...

Any suggestions?
5 lb. bag potatoes
2 med - large onions
3 whole eggs
3 egg whites
1 cup oil
1 1/2 tsp. salt
 Preheat oven to 350. Pour 1/4 cup oil into 9 x 13 pan and stick in oven. Using "S" blade in Cuisinart creme the onions and eggs. Pour in large bowl. Add salt and 3/4 cup oil. Using the fine shredder, shred the potatoes. Quickly add to bowl and mix so it doesn't brown. CAREFULLY remove pan from oven and pour that oil into the potato mixture and mix. Pour potatoes into pan and bake at least an hour or more depending on oven till outside is brown. Delicious fresh. (I sometimes make a small 8X8 from some of the potatoes so they can nosh.)  Sometimes when I reheat it after refrigeration I add water so the inside is creamy and doesn't dry out.
When it is fresh it does need to be spooned out, but once it's cold you can slice it then heat it.
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on February 10, 2015, 11:52:24 AM
The trick to making it creamy is blending the eggs in the food processor
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 10, 2015, 11:56:20 AM
Look upthread

Looking for yapchik recipe.

Please PM me.
Quote
2nd post in this thread:
http://forums.dansdeals.com/index.php?topic=13104.msg170672#msg170672
Not sure thats exactly Yapchik but it seems from reading online that ppl do it in many different ways. Here is one I found online.

http://foodwordsphotos.com/amerikaner-yapchik/
Title: Re: Food/Recipe Thread
Post by: solls108 on February 10, 2015, 02:02:13 PM
Please PM me.
Not sure thats exactly Yapchik but it seems from reading online that ppl do it in many different ways. Here is one I found online.

http://foodwordsphotos.com/amerikaner-yapchik/

Thats yapchik, but not real heimeshe yapchik. Have not seen a real recipe on here yet for it.

I know it needs flankin or some other meat.
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on February 10, 2015, 02:25:07 PM
I make yapchik the same way as potato kugel but with boneless flanken. I usually heat oil in a pan in the oven for a few minutes, pour half of the potato batter into the hot oil, layer flanken and cover with the rest of batter.
Title: Re: Food/Recipe Thread
Post by: Mordyk on February 11, 2015, 04:10:13 PM
I make yapchik the same way as potato kugel but with boneless flanken. I usually heat oil in a pan in the oven for a few minutes, pour half of the potato batter into the hot oil, layer flanken and cover with the rest of batter.
+1  no need for any fancy techniques or recipes
Title: Re: Food/Recipe Thread
Post by: Sport on February 12, 2015, 05:49:38 PM
Any good top of the rib roasts recipes
Title: Re: Food/Recipe Thread
Post by: Emkay on February 13, 2015, 05:15:23 AM
Looking for a simple delicious popper style dipping sauce for chicken fingers,  anyone?
Title: Re: Food/Recipe Thread
Post by: raphy781 on February 13, 2015, 05:22:53 AM
Looking for a simple delicious popper style dipping sauce for chicken fingers,  anyone?
You can do honey and hot sauce. (mix them together on the stove).
Title: Re: Food/Recipe Thread
Post by: an613 on February 13, 2015, 06:34:29 AM

You can do honey and hot sauce. (mix them together on the stove).

+1. Delicious
Title: Re: Food/Recipe Thread
Post by: Emkay on February 13, 2015, 06:47:40 AM
You can do honey and hot sauce. (mix them together on the stove).
Ended up doing a variation of this. Thanks
Title: Re: Food/Recipe Thread
Post by: raphy781 on February 13, 2015, 07:03:13 AM
Ended up doing a variation of this. Thanks
What else did you add?
Title: Re: Food/Recipe Thread
Post by: Sport on February 13, 2015, 08:18:12 AM
You can do honey and hot sauce. (mix them together on the stove).
I love This recipe. My only issue with It has been that the sauce would cool down the chicken...Can't believe i never thought about mixing it on the stove.
Title: Re: Food/Recipe Thread
Post by: Emkay on February 13, 2015, 09:03:05 AM
What else did you add?
Mainly brown sugar and a thickener
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 09:26:26 AM
Mainly brown sugar and a thickener

Hmm.. thinking about drizzling this over my chicken salad.

Still cant decide if I want that or a london broil salad for tomorrow.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 13, 2015, 10:53:10 AM
You can buy Dougies sauce in a bottle
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 12:17:54 PM
I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day


This better be good bc thats the only recipe I found for which I currently have all the ingredients in my house :)

Actually - on what size london broil was this? Mine is 2 lbs
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 13, 2015, 01:00:43 PM

This better be good bc thats the only recipe I found for which I currently have all the ingredients in my house :)

Actually - on what size london broil was this? Mine is 2 lbs
Probly about that. You can easily double if necessary. As long as it covers it in the ziploc bag it's good to go.
I've done this on grill or oven. Either way cook it to med rare. Unless you like charcoal. Your choice
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 01:10:18 PM

Probly about that. You can easily double if necessary. As long as it covers it in the ziploc bag it's good to go.
I've done this on grill or oven. Either way cook it to med rare. Unless you like charcoal. Your choice

I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 13, 2015, 01:17:45 PM
I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
I know I've broiled in the past. I don't really deal in time. You HAVE to get a good thermometer.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 01:21:17 PM
I know I've broiled in the past. I don't really deal in time. You HAVE to get a good thermometer.

Anything out there for a good price?

Also, with thermometer, how does the magic work? You wait til its on the temp you want it at and then do time from then? Not such a baki on meat thermometers. 
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 13, 2015, 01:26:01 PM


Anything out there for a good price?

Also, with thermometer, how does the magic work? You wait til its on the temp you want it at and then do time from then? Not such a baki on meat thermometers.

I got this and love it. It's 60 but so reliable and easy.
http://www.thermoworks.com/products/alarm/chefalarm.html
Can always do rp with Amex on it.

You stick it in the meat before you put it in the oven and set the alarm for the temp you want and pull it at that temp. If you will not eat immediately keep in mind the temp goes up by 5 to 15 degrees {ime}
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 01:32:19 PM

I got this and love it. It's 60 but so reliable and easy.
http://www.thermoworks.com/products/alarm/chefalarm.html
Can always do rp with Amex on it.

You stick it in the meat before you put it in the oven and set the alarm for the temp you want and pull it at that temp. If you will not eat immediately keep in mind the temp goes up by 5 to 15 degrees {ime}

So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.
Title: Re: Food/Recipe Thread
Post by: incendia on February 13, 2015, 01:39:25 PM
So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.

IME london broil is extremely tough after refrigeration, I would not consider it for shabbos lunch
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 13, 2015, 01:59:27 PM
So if medium rare is 145 degrees, you set it to 145, stick it in the oven and when it beeps you are done and its ready to eat? That sounds like the basic way of working a thermometer.

On a side note: Ppl tend to leave it wrapped up for a bit before eating (so ud set the thermometer for like 140ish?). Also - for a shabbes lunch meal it must be tricky as u need to warm it for several hours on Shabbes day as well.
NOOOO
Medium Rare is not 145 - ignore the FDA. use this chart http://amazingribs.com/tips_and_technique/meat_temperature_guide.html.
As an aside, there is lots of great meat science on the website.

I like my meat rare to med rare, so I usually take it out at about 118 and find it always goes up to about 128-130.  Shabbos lunch would be tricky, but my wifes family makes rare meat all the time. But you can't heat it it up or it will cook fully. They leave it out for an hour or so, so it's not like ice, and it's really good.
(http://cdn.amazingribs.com/images/accessories/long_magnet_flat_lg.jpg)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 02:03:44 PM
NOOOO
Medium Rare is not 145 - ignore the FDA. use this chart http://amazingribs.com/tips_and_technique/meat_temperature_guide.html.
As an aside, there is lots of great meat science on the website.

I like my meat rare to med rare, so I usually take it out at about 188 and find it always goes up to about 128-130. Shabbos lunch would be tricky, but my wifes family makes rare meat all the time. But you can't heat it it up or it will cook fully. They leave it out for an hour or so, so it's not like ice, and it's really good.
(http://cdn.amazingribs.com/images/accessories/long_magnet_flat_lg.jpg)

Typo?

Nice thanks!
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 13, 2015, 02:07:36 PM
Typo?

Nice thanks!
Nope - i have a magic oven that reverses over cooked meat :D

meant 118
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 02:14:07 PM
Nope - i have a magic oven that reverses over cooked meat :D

meant 118

Lol. Im totally gonna look into this. I still dont know what to do with my current piece of meat!  :o :)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 04:58:26 PM
Nope - i have a magic oven that reverses over cooked meat :D

meant 118

(http://i.imgur.com/VcNiCGK.png) (http://imgur.com/VcNiCGK)

Came out great.

3min 45 sec per side on HI Broiler in the oven. Gotta cut the rest on a better angle but this tastes amazing. Also, will follow the advice of not warming it tomorrow but rather taking it out of the fridge and just getting it to room temperature.
Title: Re: Food/Recipe Thread
Post by: Sport on February 13, 2015, 05:03:50 PM
(http://i.imgur.com/VcNiCGK.png) (http://imgur.com/VcNiCGK)

Came out great.

3min 45 sec per side on HI Broiler in the oven. Gotta cut the rest on a better angle but this tastes amazing. Also, will follow the advice of not warming it tomorrow but rather taking it out of the fridge and just getting it to room temperature.
Looks amazing. Try it in a salad tomorrow cut into small pieces.
Title: Re: Food/Recipe Thread
Post by: Sport on February 13, 2015, 05:07:42 PM
I like medium rare. Too cold to go outside and do this on the grill but I'll do it in the oven. 50 minutes on 400?
You should Get a grill pan for these occasions. The only drawback is your house smells like s bbq.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 13, 2015, 05:08:12 PM
You should Get a grill pan for these occasions. The only drawback is your house smells like s bbq.

Drawback? Love the smell of BBQ :)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 14, 2015, 06:25:06 PM
(http://i.imgur.com/VcNiCGK.png) (http://imgur.com/VcNiCGK)

Came out great.

3min 45 sec per side on HI Broiler in the oven. Gotta cut the rest on a better angle but this tastes amazing. Also, will follow the advice of not warming it tomorrow but rather taking it out of the fridge and just getting it to room temperature.

Thats it! Im going for a food thermometer. Looked good at first but when I took it out to get it to room temp during the day way too much was pretty much rare. Frustrating that I wasn't able to use most of it. I think the food thermometer should help with that.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 14, 2015, 06:45:26 PM
Thats it! Im going for a food thermometer. Looked good at first but when I took it out to get it to room temp during the day way too much was pretty much rare. Frustrating that I wasn't able to use most of it. I think the food thermometer should help with that.
It's possible it may have just ch angel color overnight in the fridge. The picture looked great. Did you taste it today?
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 14, 2015, 07:13:54 PM
you're only showing the thinner end part. It's possible that the fatter middle was much more rare.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 14, 2015, 07:36:29 PM
It's possible it may have just ch angel color overnight in the fridge. The picture looked great. Did you taste it today?

I tasted it. While certain pieces tasted just fine, some pieces worried me and even though I tried them I couldn't tell you for sure. Truth is, I might have been biased in taste due to the color it had. With a thermometer Id probably be able to get rid of that bias and just enjoy it :)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 14, 2015, 07:36:56 PM
you're only showing the thinner end part. It's possible that the fatter middle was much more rare.

+1. Think thats prob true.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 14, 2015, 07:38:52 PM
Did you slice it before Shabbos or after? We always do before so that you can just serve and you see the color too. Forgot to mention that. Sorry it didn't quite work out.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 14, 2015, 07:41:30 PM
Did you slice it before Shabbos or after? We always do before so that you can just serve and you see the color too. Forgot to mention that. Sorry it didn't quite work out.

Did not slice it before aside from that one piece to try. Will do so next time when serving it at room temp. We all liked the marinade. I think the thermo will hopefully fix it bc otherwise it was great.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 14, 2015, 07:43:44 PM
Did not slice it before aside from that one piece to try. Will do so next time when serving it at room temp. We all liked the marinade. I think the thermo will hopefully fix it bc otherwise it was great.
Good luck.
I also have the instant read and it's amazing especially for grilling steaks.
http://www.thermoworks.com/products/thermapen/
RP for the chanukah present.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 14, 2015, 07:58:39 PM
Good luck.
I also have the instant read and it's amazing especially for grilling steaks.
http://www.thermoworks.com/products/thermapen/
RP for the chanukah present.

Lol. You do love thermoworks. Anything good at BBB? Coupons+credit+return policy would make me way rather get those items there.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 14, 2015, 08:00:55 PM
Lol. You do love thermoworks. Anything good at BBB? Coupons+credit+return policy would make me way rather get those items there.
There stuff had the best reviews and ime works phenomenally.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 14, 2015, 08:02:32 PM
There stuff had the best reviews and ime works phenomenally.

U use it enough to justify spending 100 bucks on it? Truth is i dont know the market enough to know prices that well. Just seem to see stuff on BBB for 50%-65% cheaper so just curious .
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 14, 2015, 08:05:24 PM
U use it enough to justify spending 100 bucks on it? Truth is i dont know the market enough to know prices that well. Just seem to see stuff on BBB for 50%-65% cheaper so just curious .
Nope.
http://forums.dansdeals.com/index.php?topic=7760.0
I have used 3 or 4 different thermometers and they all had issues from complicated to use or inaccurate. That website amazing ribs has a whole section on thermometers.
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 14, 2015, 08:10:05 PM
Good luck.
I also have the instant read and it's amazing especially for grilling steaks.
http://www.thermoworks.com/products/thermapen/ (http://www.thermoworks.com/products/thermapen/)
RP for the chanukah present.

I don't agree with your methods of obtaining it but I do agree with your recommendation
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 14, 2015, 08:12:00 PM
I don't agree with your methods of obtaining it but I do agree with your recommendation
Title: Bourbon BBQ Ribs from Secret Kosher Restaurant Recipes
Post by: noturbizniss on February 15, 2015, 06:29:58 PM
Making a variety of ribs for tomorrow in oven (Spare ribs, Veal spare ribs and a rack of baby back). In the past I've made Alton Brown's pork recipe and it came out amazing (no i did not use pork - darn local kosher places refuse to carry it!).  His recipe calls for putting the rub on and leaving it for at least an hour in fridge, I did it for almost 24 hours it was great. We decided to mix it up and try the bouron bbq recipe in the secret kosher restaurant book, however that doesn't say anything about leaving the rub on over night. Anyone else use this recipe? I'm thinking of marinating in the rub overnight anyway. Any reason not too?  Also it says to grill or fry the ribs till brown a few minutes. I've never seen that before.  Should i skip it or go for it?
Title: Re: Bourbon BBQ Ribs from Secret Kosher Restaurant Recipes
Post by: benjie1305 on February 15, 2015, 06:47:01 PM
Making a variety of ribs for tomorrow in oven (Spare ribs, Veal spare ribs and a rack of baby back). In the past I've made Alton Brown's pork recipe and it came out amazing (no i did not use pork - darn local kosher places refuse to carry it!).  His recipe calls for putting the rub on and leaving it for at least an hour in fridge, I did it for almost 24 hours it was great. We decided to mix it up and try the bouron bbq recipe in the secret kosher restaurant book, however that doesn't say anything about leaving the rub on over night. Anyone else use this recipe? I'm thinking of marinating in the rub overnight anyway. Any reason not too?  Also it says to grill or fry the ribs till brown a few minutes. I've never seen that before.  Should i skip it or go for it?

I don't think there is any reason to NOT do it. Stick it in overnight. If you want the real DDF version of ribs, check out http://www.smokingmeatforums.com/t/92967/fridge-rubbed-ribs-overnight-or-not
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 15, 2015, 07:02:26 PM


I don't think there is any reason to NOT do it. Stick it in overnight. If you want the real DDF version of ribs, check out http://www.smokingmeatforums.com/t/92967/fridge-rubbed-ribs-overnight-or-not
??
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 15, 2015, 07:04:37 PM
??

Forums focused on discussing all aspects of meat in general. Thats what I meant.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 15, 2015, 07:05:16 PM
Forums focused on discussing all aspects of meat in general. Thats what I meant.
Ah. Gotcha. Thanks for the linky
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 15, 2015, 07:09:30 PM
Apparently it doesn't matter for the rub itself.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html   
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 15, 2015, 07:11:48 PM
Apparently it doesn't matter for the rub itself.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html
Thanks. Should have followed my own advice and checked that site originally
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 15, 2015, 07:16:34 PM
Ah. Gotcha. Thanks for the linky

I expect some pics of this rib-extravaganza
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 15, 2015, 07:17:55 PM
I expect some pics of this rib-extravaganza
Avada! Not that much as is only for 2 of us, but will do 
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 15, 2015, 07:19:48 PM
Avada! Not that much as is only for 2 of us, but will do

Happy to come over if you are in the mood to make more :)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 15, 2015, 07:38:27 PM
Calls for 1/4 cup coffee. Search online indicates ground or instant can work. Anyone with experience either way?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 16, 2015, 12:23:15 AM
In the fridge with rub..(http://tapatalk.imageshack.com/v2/15/02/15/9f1c0e86fc303c0701c11eda6c3ad1ff.jpg)
Title: Re: Food/Recipe Thread
Post by: Sport on February 16, 2015, 07:59:52 AM
In the fridge with rub..(http://tapatalk.imageshack.com/v2/15/02/15/9f1c0e86fc303c0701c11eda6c3ad1ff.jpg)
Nice!
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 16, 2015, 08:25:00 AM
In the fridge with rub..(http://tapatalk.imageshack.com/v2/15/02/15/9f1c0e86fc303c0701c11eda6c3ad1ff.jpg)

Solid! So going with a 12-15 hour rub. nice.
Title: Re: Food/Recipe Thread
Post by: casualchurner on February 16, 2015, 08:25:23 AM
In the fridge with rub..(http://tapatalk.imageshack.com/v2/15/02/15/9f1c0e86fc303c0701c11eda6c3ad1ff.jpg)
Looks good! What's in the rub?
Title: Re: Food/Recipe Thread
Post by: Emkay on February 16, 2015, 08:28:28 AM
Looks good! What's in the rub?
im guessing this?
Quote
In the past I've made Alton Brown's pork recipe and it came out amazing
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 16, 2015, 08:30:34 AM
Looks good! What's in the rub?

Making a variety of ribs for tomorrow in oven (Spare ribs, Veal spare ribs and a rack of baby back). In the past I've made Alton Brown's pork recipe and it came out amazing (no i did not use pork - darn local kosher places refuse to carry it!).  His recipe calls for putting the rub on and leaving it for at least an hour in fridge, I did it for almost 24 hours it was great. We decided to mix it up and try the bouron bbq recipe in the secret kosher restaurant book, however that doesn't say anything about leaving the rub on over night. Anyone else use this recipe? I'm thinking of marinating in the rub overnight anyway. Any reason not too?  Also it says to grill or fry the ribs till brown a few minutes. I've never seen that before.  Should i skip it or go for it?

Wonder if its something like this:

http://www.foodnetwork.com/recipes/emeril-lagasse/baby-back-ribs-with-coffee-bourbon-barbecue-sauce-recipe.html
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 16, 2015, 08:44:46 AM
Looks good! What's in the rub?
Chili powder salt pepper garlic onion rosemary thyme oregano cumin paprika basil Dill weed coffee
The recipe has the rub put non then grilled or pan seared for 4 min a side till brown then braised in beef stock for 3 to 5 Hours then homemade bbq sauce put on for last 15 min.
Recipe is from the book. If I posted too much info about the rub I'll edit it out.

Alton Browns recipe CME out amazing,  I actually added some of the trader joes spice rub cuz I was missing one or 2 spices. The picture in  the restaurant book looks amazing so I figured I'd try it out
Title: Re: Food/Recipe Thread
Post by: incendia on February 16, 2015, 09:24:21 AM
Chili powder salt pepper garlic onion rosemary thyme oregano cumin paprika basil Dill weed coffee
The recipe has the rub put non then grilled or pan seared for 4 min a side till brown then braised in beef stock for 3 to 5 Hours then homemade bbq sauce put on for last 15 min.
Recipe is from the book. If I posted too much info about the rub I'll edit it out.

Alton Browns recipe CME out amazing,  I actually added some of the trader joes spice rub cuz I was missing one or 2 spices. The picture in  the restaurant book looks amazing so I figured I'd try it out

is that  basil, Dill weed, coffee OR basil, Dill, weed, coffee

Because thats a big difference and an interesting idea
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 16, 2015, 09:30:47 AM
is that  basil, Dill weed, coffee OR basil, Dill, weed, coffee

Because thats a big difference and an interesting idea
I plead the fifth
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 17, 2015, 10:02:07 AM
Browned in frying pan and about to go in the oven
(https://farm8.staticflickr.com/7437/15935598293_cef4dceb19_b.jpg) (https://flic.kr/p/qhb7bH)20150216_181006 (https://flic.kr/p/qhb7bH)
(https://farm8.staticflickr.com/7345/16554102041_00cd7cfe76_b.jpg) (https://flic.kr/p/rdQ6Nr)20150216_181820 (https://flic.kr/p/rdQ6Nr)

Since they were mostly individual ribs and the baby back is much less meat than a regular rack, it only took an hour in the oven to cook.
(https://farm8.staticflickr.com/7295/16555791145_bcdb7ced8b_b.jpg) (https://flic.kr/p/rdYKUV)20150216_195655 (https://flic.kr/p/rdYKUV)
(https://farm8.staticflickr.com/7330/16368324510_d229aa26f8_b.jpg) (https://flic.kr/p/qWpWBy)20150216_195419 (https://flic.kr/p/qWpWBy)

Meat of baby back rib off the bone and cut
(https://farm9.staticflickr.com/8642/16368323070_7999c26530_b.jpg) (https://flic.kr/p/qWpWbJ)20150216_200733 (https://flic.kr/p/qWpWbJ)


Final thoughts -
I would not do the baby back ribs again (even though they are 6.99/lb) as there was so little meat on them. The veal spare ribs ended up tasting the best.  I was not a fan of the cutting of the spare ribs in half along the bone. I much prefer the long dinosaur style ribs.
As far as the recipe itself, the rub was absolutely amazing as was the barbecue sauce. It tasted OK by itself, but once it was put on the ribs and sat in the oven for 20 minutes it tasted amazing. The recipe has it sit uncovered at 400 for 15 minutes, but i threw the broiler on hi to get the charring.  The sauce was also very good pasted on once we started eating. I can't wait to try this with some real long ribs. 
I also put in way too much beef broth in the pan, Next time id do much less and add throughout the cooking time as necessary.  The recipe calls for liquid smoke (4 TBS total in the broth, i did 2 per pan). I thought it would be way too much but it was not overpowering at all.
As it stands now, i'd give the overall recipe 5*, but i'd give my actual deliverable of the recipe about 3.5*.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 17, 2015, 10:23:32 AM
Browned in frying pan and about to go in the oven
(https://farm8.staticflickr.com/7437/15935598293_cef4dceb19_b.jpg) (https://flic.kr/p/qhb7bH)20150216_181006 (https://flic.kr/p/qhb7bH)
(https://farm8.staticflickr.com/7345/16554102041_00cd7cfe76_b.jpg) (https://flic.kr/p/rdQ6Nr)20150216_181820 (https://flic.kr/p/rdQ6Nr)

Since they were mostly individual ribs and the baby back is much less meat than a regular rack, it only took an hour in the oven to cook.
(https://farm8.staticflickr.com/7295/16555791145_bcdb7ced8b_b.jpg) (https://flic.kr/p/rdYKUV)20150216_195655 (https://flic.kr/p/rdYKUV)
(https://farm8.staticflickr.com/7330/16368324510_d229aa26f8_b.jpg) (https://flic.kr/p/qWpWBy)20150216_195419 (https://flic.kr/p/qWpWBy)

Meat of baby back rib off the bone and cut
(https://farm9.staticflickr.com/8642/16368323070_7999c26530_b.jpg) (https://flic.kr/p/qWpWbJ)20150216_200733 (https://flic.kr/p/qWpWbJ)


Final thoughts -
I would not do the baby back ribs again (even though they are 6.99/lb) as there was so little meat on them. The veal spare ribs ended up tasting the best.  I was not a fan of the cutting of the spare ribs in half along the bone. I much prefer the long dinosaur style ribs.
As far as the recipe itself, the rub was absolutely amazing as was the barbecue sauce. It tasted OK by itself, but once it was put on the ribs and sat in the oven for 20 minutes it tasted amazing. The recipe has it sit uncovered at 400 for 15 minutes, but i threw the broiler on hi to get the charring.  The sauce was also very good pasted on once we started eating. I can't wait to try this with some real long ribs. 
I also put in way too much beef broth in the pan, Next time id do much less and add throughout the cooking time as necessary.  The recipe calls for liquid smoke (4 TBS total in the broth, i did 2 per pan). I thought it would be way too much but it was not overpowering at all.
As it stands now, i'd give the overall recipe 5*, but i'd give my actual deliverable of the recipe about 3.5*.


Looks great! Would love this recipe on some crown roast of lamb :)
Title: Re: Food/Recipe Thread
Post by: incendia on February 18, 2015, 10:27:27 AM
IM looking for a crockpot beef stew
Title: Re: Food/Recipe Thread
Post by: etech0 on February 18, 2015, 10:37:06 AM
IM looking for a crockpot beef stew
1 pack stew meat, four idaho potatoes peeled and cubed, 1 or 2 carrots cut small, 1 sweet potato (optional) peeled and cubed, 1 large onion, sliced or diced. Add water to cover, and salt, pepper, and a little garlic powder.

If you want it more cholenty, you can also put ketchup and paprika.
Title: Re: Food/Recipe Thread
Post by: greatdeals on February 18, 2015, 01:11:03 PM
looking for some different types of chicken cutlet recipes
Title: Re: Food/Recipe Thread
Post by: MC on February 18, 2015, 01:11:59 PM
looking for some different types of chicken cutlet recipes
Marinate in pesto and grill.
Title: Re: Food/Recipe Thread
Post by: henche on February 18, 2015, 01:16:40 PM
looking for some different types of chicken cutlet recipes

coat with olive oil, sprinkle with rosemary and thyme, put in a pan with a sliced up lemon, roast covered.
Title: Re: Food/Recipe Thread
Post by: etech0 on February 18, 2015, 01:21:14 PM
looking for some different types of chicken cutlet recipes
marinate chicken cutlets in:

1/2 cup soy sauce
1/2 cup lemon juice
1/4 cup oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon black pepper (I use 1/4 but the recipe calls for 1/2)

pour the chicken and sauce into a 9x13, bake at 450 for 20 minutes
Title: Re: Food/Recipe Thread
Post by: henche on February 18, 2015, 01:32:19 PM
looking for some different types of chicken cutlet recipes

Bury in a bowl of salt (making sure that each piece is only in contact with salt) and put in fridge for a few days.  Slice thin and serve on crackers.  Garnish with dill.  Let us know how it turns out.
Title: Re: Food/Recipe Thread
Post by: Toasted on February 18, 2015, 01:34:38 PM
Crush up some pretzels coarsely and coat in conjunction with your favorite batter.
Title: Re: Food/Recipe Thread
Post by: etech0 on February 18, 2015, 01:39:46 PM
Bury in a bowl of salt (making sure that each piece is only in contact with salt) and put in fridge for a few days.  Slice thin and serve on crackers.  Garnish with dill.  Let us know how it turns out.
I'm assuming you cook it too, no?
Title: Re: Food/Recipe Thread
Post by: E R K on February 18, 2015, 01:54:00 PM
Marinate in pesto and grill.
I do the same but right b4 it's done I take duck sauce with a drop of sesame oil mixed in and brush it on each side and grill it for about 1 minute each side.
Title: Re: Food/Recipe Thread
Post by: Sport on February 18, 2015, 02:35:23 PM
looking for some different types of chicken cutlet recipes
Marinate in Olive oil, Dijonnhl mustard, 3 cubes of frozen chopped basil and garlic.
Grill...
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 18, 2015, 03:35:14 PM
Marinate in mixture of sesame oil, soy sauce, and garlic and grill. Don't overload on garlic.
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 18, 2015, 03:37:04 PM
http://www.koshereye.com/poultry/3238-bourbon-chicken-in-the-oven.html#.VOT36XahTB8
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 18, 2015, 03:38:38 PM
looking for some different types of chicken cutlet recipes

Wow- you really got this thread working for you :)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on February 18, 2015, 03:39:12 PM
Wow- you really got this thread working for you :)
He did post a very common and easy question. easy +1's for us  ;D
Title: Re: Food/Recipe Thread
Post by: henche on February 18, 2015, 04:49:24 PM
I'm assuming you cook it too, no?

Not at all.  It's cured, like lox.
Title: Re: Food/Recipe Thread
Post by: henche on February 18, 2015, 04:57:04 PM
There's a million recipes like this for duck breasts.  I don't see why it can't work with chikcen http://www.saltedandstyled.com/2012/06/11/step-by-step-making-duck-breast-prosciutto/
Title: Re: Food/Recipe Thread
Post by: etech0 on February 18, 2015, 05:54:49 PM
He did post a very common and easy question. easy +1's for us  ;D
Shh!
Title: Re: Food/Recipe Thread
Post by: sky121 on February 26, 2015, 06:29:03 PM
http://kitchen-tested.com/2015/02/24/cheddar-biscuit-hamantaschen/


and this

http://www.thekosherologist.com/recipes/easy-pulled-bbq-brisket-hamentaschen


Hamentaschen never looked so good.
Title: Re: Food/Recipe Thread
Post by: kracked dude on February 27, 2015, 12:56:46 AM
Recipe for marijuana cholent | Recipes | Jewish Journal - http://www.jewishjournal.com/recipes/article/recipe_for_marijuana_cholent
Title: Re: Food/Recipe Thread
Post by: benjie1305 on February 27, 2015, 08:05:38 AM
Recipe for marijuana cholent | Recipes | Jewish Journal - http://www.jewishjournal.com/recipes/article/recipe_for_marijuana_cholent

BH - vos is der hechsher? :)
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on February 27, 2015, 08:11:25 AM
http://kitchen-tested.com/2015/02/24/cheddar-biscuit-hamantaschen/


and this

http://www.thekosherologist.com/recipes/easy-pulled-bbq-brisket-hamentaschen


Hamentaschen never looked so good.


YUM!!
Title: Re: Food/Recipe Thread
Post by: Yosef_S on February 27, 2015, 12:40:37 PM
http://www.thekosherologist.com/recipes/easy-pulled-bbq-brisket-hamentaschen

Last year Milt's served these around Purim and they were delicious! Hopefully they'll have them again this coming week...
Title: Re: Food/Recipe Thread
Post by: Emkay on March 04, 2015, 04:12:54 AM
Looking for ideas for dishes I can serve on purim and Friday night to a whole bunch of drunk individuals other than the classic finger foods. Things that aren't too dirty.
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on March 04, 2015, 10:22:09 AM
Carrot muffins or other types of muffins
Roasted potatoes
Green beans
Deli roll
Chicken or meat skewers

assuming by classic finger foods you already have franks in blankets, mini knishes etc.
Title: Re: Food/Recipe Thread
Post by: henche on March 04, 2015, 10:24:19 AM
Looking for ideas for dishes I can serve on purim and Friday night to a whole bunch of drunk individuals other than the classic finger foods. Things that aren't too dirty.

Meatballs and spaghetti.
Title: Re: Food/Recipe Thread
Post by: incendia on March 04, 2015, 10:25:23 AM
Looking for ideas for dishes I can serve on purim and Friday night to a whole bunch of drunk individuals other than the classic finger foods. Things that aren't too dirty.

sushi
Title: Re: Food/Recipe Thread
Post by: dealfinder85 on March 04, 2015, 10:25:42 AM
Carrot muffins or other types of muffins
Roasted potatoes
Green beans
Deli roll
Chicken or meat skewers

assuming by classic finger foods you already have franks in blankets, mini knishes etc.
great activity for a fast day  :P
Title: Re: Food/Recipe Thread
Post by: stmark on March 04, 2015, 11:15:03 AM
Purim seudah: beer can chicken
http://www.foodnetwork.com/recipes/beer-can-chicken-recipe.html
Title: Re: Food/Recipe Thread
Post by: solls108 on March 04, 2015, 01:32:59 PM
If I make potato kugel in a crock pot, how long should it be in for? High or Low?
Title: Re: Food/Recipe Thread
Post by: henche on March 04, 2015, 01:39:25 PM
If I make potato kugel in a crock pot, how long should it be in for? High or Low?

Huh, good idea.
Title: Re: Food/Recipe Thread
Post by: solls108 on March 04, 2015, 01:39:59 PM
Huh, good idea.

Doesnt answer the Q :)
Title: Re: Food/Recipe Thread
Post by: Sport on March 04, 2015, 02:32:16 PM
If I make potato kugel in a crock pot, how long should it be in for? High or Low?
How do you make a potato Kugel in a crock pot ?
Title: Re: Food/Recipe Thread
Post by: henche on March 04, 2015, 02:55:11 PM
How do you make a potato Kugel in a crock pot ?

pour in the batter, turn it on, eat with a spoon
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on March 12, 2015, 11:28:31 AM
I have a recipe for falafel, or more accurately falafel burgers, that calls for dried chick peas. Can I sub canned chick peas?

Recipe here:
http://www.busyinbrooklyn.com/spinach-falafel-burger/#comment-1644127
Title: Re: Food/Recipe Thread
Post by: MC on March 12, 2015, 02:01:09 PM
I have a recipe for falafel, or more accurately falafel burgers, that calls for dried chick peas. Can I sub canned chick peas?

Recipe here:
http://www.busyinbrooklyn.com/spinach-falafel-burger/#comment-1644127
Take your canned chick peas, drain them, dump them on a cookie sheet and bake to dry them. Voila.
Title: Re: Food/Recipe Thread
Post by: mek on March 12, 2015, 03:20:43 PM
I have a recipe for falafel, or more accurately falafel burgers, that calls for dried chick peas. Can I sub canned chick peas?

Recipe here:
http://www.busyinbrooklyn.com/spinach-falafel-burger/#comment-1644127

doesnt seem like that would be an issue as the recipe calls for you to soften the dried ones in water overnight. Plus being that your putting it through the food processor it shouldnt make much of a difference just keep an eye out for possible consistency change if it has too much liquid 
Title: Re: Food/Recipe Thread
Post by: ushdadude on March 29, 2015, 03:44:00 PM
Anyone have any experience with sous vide cooking?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on March 29, 2015, 03:52:40 PM
Anyone have any experience with sous vide cooking?

No experience but this looks pretty cool. Wonder what the cost of this is.
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on March 29, 2015, 04:00:38 PM
Anyone have any experience with sous vide cooking?
Yes. I have a sous-vide cooker from Anova (http://store.anovaculinary.com/products/anova-precision-cooker) which I backed on Kickstarter. Retails for $180.

I've cooked steaks and eggs with it meanwhile.
Title: Re: Food/Recipe Thread
Post by: ushdadude on March 29, 2015, 04:03:41 PM
Yes. I have a sous-vide cooker from Anova (http://store.anovaculinary.com/products/anova-precision-cooker) which I backed on Kickstarter. Retails for $180.

I've cooked steaks and eggs with it meanwhile.

And??
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on March 29, 2015, 04:05:26 PM
And??
They are great. You have to get the hang of timing and finishing etc. They won't come out perfect the first time.

ETA: Here are someone else's results -

http://forums.dansdeals.com/index.php?topic=21151.msg998008.msg#998008 (http://forums.dansdeals.com/index.php?topic=21151.msg998008.msg#998008)
Title: Re: Food/Recipe Thread
Post by: flugal on March 29, 2015, 05:21:57 PM
Anyone have any experience with sous vide cooking?

I made my own with my crockpot, an arduino, and a few small components. Not quite as sophisticated as the anova one, but a lot cheaper.
Made a few different cuts of meat with it. Was pretty happy with the results. The one in the pic I think was in for 48 hours. Tough, thick cut that broke down nicely with time and was cooked to a perfect medium rare all the way through.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on March 29, 2015, 05:27:08 PM
I made my own with my crockpot, an arduino, and a few small components. Not quite as sophisticated as the anova one, but a lot cheaper.
Made a few different cuts of meat with it. Was pretty happy with the results. The one in the pic I think was in for 48 hours. Tough, thick cut that broke down nicely with time and was cooked to a perfect medium rare all the way through.

that just looks dangerous  :P
Title: Re: Food/Recipe Thread
Post by: ushdadude on March 29, 2015, 05:27:18 PM
I'm excited to explore this avenue
Title: Re: Food/Recipe Thread
Post by: flugal on March 29, 2015, 05:31:49 PM
that just looks dangerous  :P

My wife tells me that every time I use it.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on March 30, 2015, 12:47:01 AM
Everyone always forget that bacteria is killed with short high heat or low long heat. So a 130 degree steak left in the water for 30 min to 60 min AFTER it is 130 all the way through is as safe as a steak killed to 160.all that's n3eded is a blowtorch to find job it off.
It's called pasteurization. You can s5ick raw eggs in the water at 130 and leave them for 30 min and all bacteria is dead.  They still look and taste and act raw but they are now safe to eat.
Title: Re: Food/Recipe Thread
Post by: keemster26 on April 01, 2015, 07:58:15 PM
Anyone have good pesach recipes for cakes and cookies? Specifically looking for a cinnamon crumb cake. Thanks!
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 07, 2015, 01:57:49 PM
Had pomegranate baked ziti, fettucini alfredo and penna vodka last night. How the heck do they make the noodles taste so good? Does anyone have the recipe?????
Title: Re: Food/Recipe Thread
Post by: Emkay on April 07, 2015, 04:56:25 PM
Had pomegranate baked ziti, fettucini alfredo and penna vodka last night. How the heck do they make the noodles taste so good? Does anyone have the recipe?????
i suspect something fishy  :)
i got the recipe from a popular restuarant for their pasta and it didn't come out quite the same
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 23, 2015, 06:13:16 PM
(https://farm8.staticflickr.com/7594/17061287688_e0fb5db353_b.jpg) (https://flic.kr/p/rZDyqy)

(https://farm9.staticflickr.com/8734/17061504110_24c94dcd05_b.jpg) (https://flic.kr/p/rZEEKY)
Title: Re: Food/Recipe Thread
Post by: Sport on April 23, 2015, 07:03:44 PM
I do the following for London broil.
1/2 C olive oil
1/2 C soy sauce
1/4 C honey
1 Tblsp dried rosemary or thyme
1.5 tblsp grnd pepper
1 tsp salt
6 chopped cloves garlic...or garlic powde
Marinate bin plastic bag for an hour to a day
Hmmm.. Should I try your recipe this week or stick with my tried and true recipe?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 23, 2015, 07:08:51 PM

Hmmm.. Should I try your recipe this week or stick with my tried and true recipe?

I have made it twice. Both times delicious.

Disclaimer: doesn't mean other recipes aren't delicious.
Title: Re: Food/Recipe Thread
Post by: Sport on April 23, 2015, 07:10:53 PM
I have made it twice. Both times delicious.

Disclaimer: doesn't mean other recipes aren't delicious.
Ok then I'll give it a shot this week.
By the way, have you tried my recipe upthread? Would like to hear a comparison.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 23, 2015, 07:15:25 PM
Ok then I'll give it a shot this week.
By the way, have you tried my recipe upthread? Would like to hear a comparison.
Link to yours?
Title: Re: Food/Recipe Thread
Post by: Sport on April 23, 2015, 07:17:23 PM
Link to yours?
The post right before yours:
http://forums.dansdeals.com/index.php?topic=13104.msg1046066.msg#1046066
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 23, 2015, 07:21:09 PM

Ok then I'll give it a shot this week.
By the way, have you tried my recipe upthread? Would like to hear a comparison.

Have not. Maybe this Shabbes :)
Title: Re: Food/Recipe Thread
Post by: Sport on April 23, 2015, 07:32:33 PM
Have not. Maybe this Shabbes :)
Go for it! But its gotta marinade for a while.
Title: Re: Food/Recipe Thread
Post by: henche on April 23, 2015, 07:37:42 PM
(https://farm8.staticflickr.com/7594/17061287688_e0fb5db353_b.jpg) (https://flic.kr/p/rZDyqy)


Looks like a cow.  4 feet, and a head.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 23, 2015, 07:39:04 PM

Go for it! But its gotta marinade for a while.

Overnight good enough?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 23, 2015, 07:39:08 PM
Looks like a cow.  4 feet, and a head.
Haha, good catch!
Title: Re: Food/Recipe Thread
Post by: Sport on April 23, 2015, 08:05:35 PM
Overnight good enough?
Yeah.
Title: Re: Food/Recipe Thread
Post by: casualchurner on April 23, 2015, 08:10:59 PM
Any recommendations for a good BBQ sauce for a cholent?
Title: Re: Food/Recipe Thread
Post by: Emkay on April 24, 2015, 03:21:40 AM
Any recommendations for a good BBQ sauce for a cholent?
i don't put in BBQ currently but when i did it was jack daniels
Title: Re: Food/Recipe Thread
Post by: Sport on April 24, 2015, 04:55:34 PM
I have made it twice. Both times delicious.

Disclaimer: doesn't mean other recipes aren't delicious.
Do I pat it dry before grilling ?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 24, 2015, 04:57:10 PM
Do I pat it dry before grilling ?

Yes sir! Certainly when making in the oven; even on the grill you want to pad it dry.
Title: Re: Food/Recipe Thread
Post by: Sport on April 24, 2015, 04:59:54 PM
Yes sir! Certainly when making in the oven; even on the grill you want to pad it dry.
Figured, thanks.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 24, 2015, 05:55:23 PM

Figured, thanks.

Pictures, flavor? Nu?
Title: Re: Food/Recipe Thread
Post by: Sport on April 24, 2015, 06:00:28 PM
Pictures, flavor? Nu?
Gonna grill it soon. I try to wait as close to shabbos as possible.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 24, 2015, 06:02:08 PM

Gonna grill it soon. I try to wait as close to shabbos as possible.

Makes sense! Let us know how it went. Enjoy!
Title: Re: Food/Recipe Thread
Post by: Sport on April 24, 2015, 06:02:44 PM
Makes sense! Let us know how it went. Enjoy!
What about yours ?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 24, 2015, 06:07:23 PM

What about yours ?

Didn't happen this week as I am only on my way home now. Planned for a BBQ on Sunday hopefully.
Title: Re: Food/Recipe Thread
Post by: Sport on April 24, 2015, 06:49:15 PM
Makes sense! Let us know how it went. Enjoy!
(http://images.tapatalk-cdn.com/15/04/24/c7cec938c0d5f4223a70d99382f23027.jpg)(http://images.tapatalk-cdn.com/15/04/24/58e49a5b04c0a9f607faec23ee91bbd4.jpg)(http://images.tapatalk-cdn.com/15/04/24/b802b680d2bacc2e617e2e7c5525154c.jpg)
Will need to wait until after shabbos for taste.
Title: Re: Food/Recipe Thread
Post by: Tzvi s on April 26, 2015, 03:53:07 AM
Stam a good challa recipe, sift one 5 pound bag of flour use most of it leave half an inch left inside, beat 4 eggs, 3/4 of a cup conola oil, sift 2 cups of sugar, 1 and half table spoon salt, 22 ounces warm water, mix all together in a big bowl, to make yeast put 3 table spoons of yeast into a bowl add 3 table spoons of sugar and pour in one cup of warm water, mix it and wait untill it bubbles a lot then pour it into the bowl with the ingredients if necessary add leftover flour,knead into dough and do hafrashas challa enjoy and have a good shabbos.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 26, 2015, 07:09:17 AM
Stam a good challa recipe, sift one 5 pound bag of flour use most of it leave half an inch left inside, beat 4 eggs, 3/4 of a cup conola oil, sift 2 cups of sugar, 1 and half table spoon salt, 22 ounces warm water, mix all together in a big bowl, to make yeast put 3 table spoons of yeast into a bowl add 3 table spoons of sugar and pour in one cup of warm water, mix it and wait untill it bubbles a lot then pour it into the bowl with the ingredients if necessary add leftover flour,knead into dough and do hafrashas challa enjoy and have a good shabbos.
No baking?
Title: Re: Food/Recipe Thread
Post by: Emkay on April 26, 2015, 07:17:21 AM
No baking?
you bake your challa???
Title: Re: Food/Recipe Thread
Post by: incendia on April 26, 2015, 08:54:31 AM
No baking?

its a shobbos recipe
Title: Re: Food/Recipe Thread
Post by: Tzvi s on April 26, 2015, 09:48:49 AM
No baking?
that's just for the dough you can bake it however you like, I would suggest knead the dough well to take out any bubbles, then punch it down and let it rise for an 1/2 hour /1 hour, then prepare oven at 275 cover the oven rack with foil, and spray it with cooking spray oil /flour, also put that on your hands too, so dough doesn't stick to them, shape the dough how you like it but knead each piece well to take out any bubbles (knead each piece towards inside of your hand), put it in the oven for 25 minutes/ 1 hour depending on size of the challa, check on it to make sure it doesn't get overdone.(to check stick knife inside of challa). (If using 2 racks bottom one will usually get done first also don't put challa on the edges of the rack as they might "burn")
Enjoy and have a good shabbos!
Title: Re: Food/Recipe Thread
Post by: Luvtotravel on April 26, 2015, 02:14:00 PM
You put challah directly on covered rack?
Title: Re: Food/Recipe Thread
Post by: Tzvi s on April 26, 2015, 03:00:24 PM
You put challah directly on covered rack?
spray the rack with cooking oil spray first (preferred) or put flour on it then put challa on it
Title: Re: Food/Recipe Thread
Post by: Luvtotravel on April 26, 2015, 07:31:36 PM
spray the rack with cooking oil spray first (preferred) or put flour on it then put challa on it
Interesting
Title: Re: Food/Recipe Thread
Post by: henche on April 26, 2015, 07:48:22 PM
spray the rack with cooking oil spray first (preferred) or put flour on it then put challa on it

If you own the oven and you do that, you should in that case tovel the oven racks.
Title: Re: Food/Recipe Thread
Post by: Tzvi s on April 26, 2015, 08:11:35 PM
spray the rack with cooking oil spray first (preferred) or put flour on it then put challa on it
I meant put foil on the oven rack first and then do that
Title: Re: Food/Recipe Thread
Post by: incendia on April 26, 2015, 08:30:22 PM
you can also use baking stones
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on April 27, 2015, 09:51:40 AM
that's just for the dough you can bake it however you like, I would suggest knead the dough well to take out any bubbles, then punch it down and let it rise for an 1/2 hour /1 hour, then prepare oven at 275 cover the oven rack with foil, and spray it with cooking spray oil /flour, also put that on your hands too, so dough doesn't stick to them, shape the dough how you like it but knead each piece well to take out any bubbles (knead each piece towards inside of your hand), put it in the oven for 25 minutes/ 1 hour depending on size of the challa, check on it to make sure it doesn't get overdone.(to check stick knife inside of challa). (If using 2 racks bottom one will usually get done first also don't put challa on the edges of the rack as they might "burn")
Enjoy and have a good shabbos!

That would ruin the challah, no?
I (gently) bump the bottom of challah, if it sounds hollow its done
Title: Re: Food/Recipe Thread
Post by: Sport on April 27, 2015, 11:20:45 AM
Didn't happen this week as I am only on my way home now. Planned for a BBQ on Sunday hopefully.
So, how was?
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on April 27, 2015, 11:25:19 AM
Best cut of meat to buy to grind at home for burgers?
Title: Re: Food/Recipe Thread
Post by: ushdadude on April 27, 2015, 11:31:58 AM
Best cut of meat to buy to grind at home for burgers?

chuck. you want fat
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on April 27, 2015, 11:46:16 AM
Thanks. I'll let you know how it turns out
Title: Re: Food/Recipe Thread
Post by: ushdadude on April 27, 2015, 11:49:04 AM
Thanks. I'll let you know how it turns out

I usually just buy ground chuck and make my own patties. a little cleaner
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on April 27, 2015, 11:55:30 AM
We used to do that but I got a meat grinder and want to try it
Title: Re: Food/Recipe Thread
Post by: ushdadude on April 27, 2015, 11:57:38 AM
We used to do that but I got a meat grinder and want to try it

enjoy! you can start being creative with it like adding pastrami into the blend etc
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on April 27, 2015, 11:59:01 AM
yum ... the possibilities are endeless
Title: Re: Food/Recipe Thread
Post by: mercaz1 on April 27, 2015, 12:22:27 PM
i would add sirloin -dont know the kosher equivalent to your chuck mixture aout 75% chuck and 25% steak
Title: Re: Food/Recipe Thread
Post by: henche on April 27, 2015, 02:06:21 PM
enjoy! you can start being creative with it like adding pastrami into the blend etc

I've seen people adding like 15 percent short ribs
Title: Re: Food/Recipe Thread
Post by: incendia on April 27, 2015, 02:09:56 PM
That would ruin the challah, no?
I (gently) bump the bottom of challah, if it sounds hollow its done

you can also use tooth picks or wood skewers
Title: Re: Food/Recipe Thread
Post by: username on April 27, 2015, 02:55:31 PM
In honor of etech0's new signature


-Fruit Salad with Tomatoes

Ingredients
Ripe mango, peeled, seeded and chopped
Strawberries, hulled and sliced
1 pint Zima cherry tomatoes, halved
1 6-ounce container Baby Kiwi, halved
Dressing: optional
Instructions
Combine all ingredients in a bowl and toss gently. This is a free-form fruit salad, so use as much or as little of any ingredient as you like. Want to throw in some orange segments? Do it! Can’t find baby kiwi? Use regular size kiwi, peeled and chopped. Make it to suit yourself and your kitchen artist’s eye. Indulge your whim.
Stir together gently. Dress it only if you feel it needs dressing.
Title: Re: Food/Recipe Thread
Post by: etech0 on April 27, 2015, 03:38:36 PM
In honor of etech0's new signature


-Fruit Salad with Tomatoes

Ingredients
Ripe mango, peeled, seeded and chopped
Strawberries, hulled and sliced
1 pint Zima cherry tomatoes, halved
1 6-ounce container Baby Kiwi, halved
Dressing: optional
Instructions
Combine all ingredients in a bowl and toss gently. This is a free-form fruit salad, so use as much or as little of any ingredient as you like. Want to throw in some orange segments? Do it! Can’t find baby kiwi? Use regular size kiwi, peeled and chopped. Make it to suit yourself and your kitchen artist’s eye. Indulge your whim.
Stir together gently. Dress it only if you feel it needs dressing.
#honored

does it actually taste good?
Title: Re: Food/Recipe Thread
Post by: username on April 27, 2015, 04:04:47 PM
No Idea. HT Google
Title: Re: Food/Recipe Thread
Post by: etech0 on April 27, 2015, 04:43:39 PM
No Idea. HT Google
:)
Who wants to try it?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on April 27, 2015, 04:48:06 PM
:)
Who wants to try it?

Come on! It would only be right for you to do us the honors!
Title: Re: Food/Recipe Thread
Post by: ushdadude on April 27, 2015, 06:35:54 PM
the tomato (http://en.wikipedia.org/wiki/Tomato), which is a botanical berry (http://en.wikipedia.org/wiki/Berry), but a culinary vegetable according to United States (http://en.wikipedia.org/wiki/United_States) law (http://en.wikipedia.org/wiki/Nix_v._Hedden).
Title: Re: Food/Recipe Thread
Post by: etech0 on April 27, 2015, 11:21:12 PM
Come on! It would only be right for you to do us the honors!
I don't like tomatoes, though, so it wouldn't prove anything.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 07, 2015, 08:15:42 PM
Any good recipes? We like our meat rare , but don't know if this cooks good rare or if it needs braising or pot cooking like brisket.
(http://images.tapatalk-cdn.com/15/05/07/aa814cffd506ebd87c53f97082b90686.jpg)
Title: Re: Food/Recipe Thread
Post by: henche on May 07, 2015, 08:26:29 PM
Any good recipes? We like our meat rare , but don't know if this cooks good rare or if it needs braising or pot cooking like brisket.
(http://images.tapatalk-cdn.com/15/05/07/aa814cffd506ebd87c53f97082b90686.jpg)

Chuck is very delicious.  My father would tell  you to cook it rare, but I think chuck should be well done like a brisket.  Google it.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 07, 2015, 08:41:56 PM
Chuck is very delicious.  My father would tell  you to cook it rare, but I think chuck should be well done like a brisket.  Google it.
Great answer! You validated my question
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 07, 2015, 08:42:48 PM
Great answer! You validated my question

souse vide
Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 07, 2015, 08:44:50 PM
souse vide
Mmmmmm
Haven't gotten it yet. Waiting to see the  new models in aummer
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 07, 2015, 08:47:22 PM
Mmmmmm
Haven't gotten it yet. Waiting to see the  new models in aummer

Just missed a sale on the 2014 model. $25 off. oh well. guess i'll wait with you until summer
Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 07, 2015, 08:51:18 PM
Just missed a sale on the 2014 model. $25 off. oh well. guess i'll wait with you until summer
I know but I heard good things bout the newer model from ces
Title: Re: Food/Recipe Thread
Post by: incendia on May 07, 2015, 10:18:12 PM
Any good recipes? We like our meat rare , but don't know if this cooks good rare or if it needs braising or pot cooking like brisket.
(http://images.tapatalk-cdn.com/15/05/07/aa814cffd506ebd87c53f97082b90686.jpg)

pre heat oven to 550

spray a meat rack with pam

sprinkle the roast garlic powder

place fat side up ( make sure the meat touches nithing but the rack )

put in 550 oven for 10-15 mins then turn oven to 350

cook until the meat is 165

Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 07, 2015, 10:22:41 PM
pre heat oven to 550

spray a meat rack with pam

sprinkle the roast garlic powder

place fat side up ( make sure the meat touches nithing but the rack )

put in 550 oven for 10-15 mins then turn oven to 350

cook until the meat is 165
Roast to 165?????
Title: Re: Food/Recipe Thread
Post by: henche on May 07, 2015, 10:33:19 PM
Roast to 165?????

Look at this site for example. There's a body of  thought that chuck roasts should be cooked well done http://askthemeatman.com/beef_cooking_times.htm


Title: Re: Food/Recipe Thread
Post by: incendia on May 08, 2015, 09:04:21 AM
Roast to 165?????

165 get you medium I looked back at your post and if you want rare Id say 150-155
Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 08, 2015, 09:15:21 AM
165 get you medium I looked back at your post and if you want rare Id say 150-155
Have you actually cooked meat to those temperatures????  165 is poultry.  Rare beef is 120-130.

(https://s-media-cache-ak0.pinimg.com/originals/5a/30/f2/5a30f27f6fb6409a68c18c22b1ccbce4.jpg)
(http://ecx.images-amazon.com/images/I/91xIA-hyVVL._SL1500_.jpg)
Title: Re: Food/Recipe Thread
Post by: incendia on May 08, 2015, 01:18:59 PM
I cook my roasts to 160-170, I prefer rarer by there are other considerations
Title: Re: Food/Recipe Thread
Post by: incendia on May 09, 2015, 09:52:48 PM
Im looking for a good marinade for Grilling chicken cutlets

also if Im defrosting said chicken cutlets is there any reason I cant let them sit in the marinade while they defrost?

Title: Re: Food/Recipe Thread
Post by: Sport on May 09, 2015, 11:19:40 PM
Im looking for a good marinade for Grilling chicken cutlets

also if Im defrosting said chicken cutlets is there any reason I cant let them sit in the marinade while they defrost?
Try this one I made up:
Olive oil
Dijon mustard
5 cubes of crushed basil
5 cubes of crushed garlic
Copious amounts of black pepper.
Title: Re: Food/Recipe Thread
Post by: Luvtotravel on May 10, 2015, 09:58:44 AM
Im looking for a good marinade for Grilling chicken cutlets

also if Im defrosting said chicken cutlets is there any reason I cant let them sit in the marinade while they defrost?
I see no prob with that. When I buy cutlets I place them in marinade pre-portioned and freeze them that way.
Title: Re: Food/Recipe Thread
Post by: cholent on May 11, 2015, 02:17:11 PM
Im looking for a good marinade for Grilling chicken cutlets

also if Im defrosting said chicken cutlets is there any reason I cant let them sit in the marinade while they defrost?

My favorite -
Oil
soy sauce
grated fresh ginger, or just ginger spice
crushed red pepper
black pepper

Or this one from overtime cook -

¼ cup extra virgin olive oil
1 ½ Tablespoons red wine vinegar
1 ½ Tablespoons mustard
2 teaspoons kosher salt
¼ teaspoon black pepper
1 teaspoon McCormick dried parsley
1 teaspoon McCormick garlic powder
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 13, 2015, 09:03:39 PM
HT: SD

SousVide offers its SousVide Supreme Demi Water Oven in Black for $329. Coupon code "DEMI179" cuts it to $179. With free shipping,
Title: Re: Food/Recipe Thread
Post by: Luvtotravel on May 19, 2015, 11:24:59 AM
Need good sweetbread recipe. Anyone? And not something t hat needs to be served immediately.
Title: Re: Food/Recipe Thread
Post by: henche on May 19, 2015, 12:16:27 PM
Need good sweetbread recipe. Anyone? And not something t hat needs to be served immediately.

As in bread that is sweet, or as in brains?
Title: Re: Food/Recipe Thread
Post by: cholent on May 19, 2015, 12:17:43 PM
Seems clear that he's looking for cow brains
Title: Re: Food/Recipe Thread
Post by: aygart on May 19, 2015, 12:35:13 PM
Sweetbreads are not brains. They are either a gland in the throat or the pancreas, but I think that pancreas is not commonly sold as kosher.
Title: Re: Food/Recipe Thread
Post by: henche on May 19, 2015, 12:58:21 PM
Sweetbreads are not brains. They are either a gland in the throat or the pancreas, but I think that pancreas is not commonly sold as kosher.

Why are pancreases not kosher?
Title: Re: Food/Recipe Thread
Post by: aygart on May 19, 2015, 01:00:45 PM
I think the nikkur is difficult and not economical
Title: Re: Food/Recipe Thread
Post by: Luvtotravel on May 19, 2015, 04:46:13 PM
Veal sweetbreads yes it is a gland in the throat area
Title: Re: Food/Recipe Thread
Post by: noturbizniss on May 20, 2015, 01:03:44 AM
HT: SD

SousVide offers its SousVide Supreme Demi Water Oven in Black for $329. Coupon code "DEMI179" cuts it to $179. With free shipping,
Darn it! I missed the deal!
Title: Re: Food/Recipe Thread
Post by: MosheP on May 27, 2015, 01:02:55 PM
dealnews.com/Anova-Precision-Sous-Vide-Cooker-for-129-free-shipping/1360207.html - http://dealnews.com/Anova-Precision-Sous-Vide-Cooker-for-129-free-shipping/1360207.html
Title: Re: Food/Recipe Thread
Post by: Sport on June 14, 2015, 02:22:23 PM
Any recipes/ marinades for grilling chicken drumsticks
Title: Re: Food/Recipe Thread
Post by: elit on June 14, 2015, 03:03:31 PM
Any recipes/ marinades for grilling chicken drumsticks
What times the q?
Title: Re: Food/Recipe Thread
Post by: Sport on June 14, 2015, 03:09:01 PM
What times the q?
Abot an hour or so.. You coming over ?
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 14, 2015, 04:01:53 PM
Any recipes/ marinades for grilling chicken drumsticks

Basic rub
Title: Re: Food/Recipe Thread
Post by: Sport on June 14, 2015, 04:08:20 PM
Basic rub
I already made up my own:
Olive oil
10 cloves garlic - crushed
Parsley
Basil
Small onion - grated
Small jalapeno pepper - finely chopped
Fresh lime juice.
Black pepper.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 14, 2015, 04:09:53 PM
I already made up my own:
Olive oil
10 cloves garlic - crushed
Parsley
Basil
Small onion - grated
Small jalapeno pepper - finely chopped
Fresh lime juice.
Black pepper.

Interesting
Title: Re: Food/Recipe Thread
Post by: Sport on June 14, 2015, 04:12:34 PM
Interesting
I like zesty and fresh marinades with chicken. These were what I had in the fridge. I'll let you know how it tastes.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 14, 2015, 04:20:50 PM
I like zesty and fresh marinades with chicken. These were what I had in the fridge. I'll let you know how it tastes.

Please do.

BTW I got a sous vide machine and made salmon for friday night. The taste was a little bland because I didn't spice it at all but the texture was amazing!
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 14, 2015, 06:11:00 PM
Please do.

BTW I got a sous vide machine and made salmon for friday night. The taste was a little bland because I didn't spice it at all but the texture was amazing!
Got the anova for 129?
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 14, 2015, 06:15:50 PM
Got the anova for 129?

yup! can't wait to try it out on meat
Title: Re: Food/Recipe Thread
Post by: Sport on June 14, 2015, 07:35:34 PM

Please do.

Marinade was ok. Chicken was moist and juicy but lacking in flavor. It could be because it only marinaded for 2 hours but I kept applying the marinade while it grilled which should have given the chicken more flavor.
Title: Re: Food/Recipe Thread
Post by: yochiek93 on June 14, 2015, 07:55:01 PM
Marinade was ok. Chicken was moist and juicy but lacking in flavor. It could be because it only marinaded for 2 hours but I kept applying the marinade while it grilled which should have given the chicken more flavor.
thats to bad :-\
btw your marinade sounds like it will go well on salmon
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 14, 2015, 10:27:47 PM
Marinade was ok. Chicken was moist and juicy but lacking in flavor. It could be because it only marinaded for 2 hours but I kept applying the marinade while it grilled which should have given the chicken more flavor.

That's why I like rubs when I grill.
Title: Re: Food/Recipe Thread
Post by: etech0 on June 14, 2015, 11:07:30 PM
What’s the Best Way to Marinate Inexpensive Steak?

http://skillet.lifehacker.com/tip-tester-what-s-the-best-way-to-marinate-inexpensive-1710500510

interesting
Title: Re: Food/Recipe Thread
Post by: MosheP on June 15, 2015, 12:09:51 PM
Please do.

BTW I got a sous vide machine and made salmon for friday night. The taste was a little bland because I didn't spice it at all but the texture was amazing!

Its $119 on Amazon now

Call 855.421.8282 and get a $10 refund
Title: Re: Food/Recipe Thread
Post by: henche on June 15, 2015, 12:20:13 PM
I refuse to join this sous vides narishkeiten.  I'm buying a smoker, and challenge you all to compare your boiled chicken to my cooking.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 15, 2015, 06:20:41 PM
I refuse to join this sous vides narishkeiten.  I'm buying a smoker, and challenge you all to compare your boiled chicken to my cooking.
Go one step further and sous vide in the smoker!
Please do.

BTW I got a sous vide machine and made salmon for friday night. The taste was a little bland because I didn't spice it at all but the texture was amazing!
Did you get a vacuum sealer and blowtorch too?
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 15, 2015, 09:32:05 PM
I refuse to join this sous vides narishkeiten.  I'm buying a smoker, and challenge you all to compare your boiled chicken to my cooking.

I have a smoker. Sometimes you don't want smoke.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 15, 2015, 09:32:20 PM
Its $119 on Amazon now

Call 855.421.8282 and get a $10 refund

Thanks!
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 15, 2015, 09:32:48 PM
Go one step further and sous vide in the smoker!Did you get a vacuum sealer and blowtorch too?

not yet. Let me see how this goes before I invest more.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 18, 2015, 02:51:42 PM
Its $119 on Amazon now

Call 855.421.8282 and get a $10 refund

showing 179 again
Title: Re: Food/Recipe Thread
Post by: wayfe on June 18, 2015, 03:37:25 PM
You know you can sous-vide in the sink or in a stockpot and all you need is a thermometer
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 18, 2015, 03:39:01 PM
You know you can sous-vide in the sink or in a stockpot and all you need is a thermometer

true but it's much more "set it and forget it" with a precision machine
Title: Re: Food/Recipe Thread
Post by: shtank on June 18, 2015, 03:50:44 PM
true but it's much more "set it and forget it" with a precision machine

For the DIYers out there, there's also this option which is something I want to try at some point:
http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/
Title: Re: Food/Recipe Thread
Post by: moish on June 18, 2015, 04:44:42 PM
You know you can sous-vide in the sink or in a stockpot and all you need is a thermometer
not quite. the water needs to circulate to maintain even temperature throughout
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 18, 2015, 05:20:08 PM
Hopeful the Anova Touch is coming out shortly as the original Anova one has been discontinued and is no longer available from the website http://store.anovaculinary.com/products/anova
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 18, 2015, 10:22:14 PM
not yet. Let me see how this goes before I invest more.
Check out these ideas http://community.anovaculinary.com/discussion/699/covered-container/p1


Anyone have any insight on using the same sous vide cooker for milk and meat?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on June 19, 2015, 08:04:52 AM
Hopeful the Anova Touch is coming out shortly as the original Anova one has been discontinued and is no longer available from the website http://store.anovaculinary.com/products/anova

Still don't have one? Waiting to hear of some success stories here!
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 19, 2015, 08:06:22 AM
Still don't have one? Waiting to hear of some success stories here!
Was waiting for the anova WiFi model but that will be released at the end if the year at earliest. Not gonna wait that long.
I emailed them and they wouldn't give a time-frame but did say something about hoping for this year.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on June 19, 2015, 08:09:50 AM
Was waiting for the anova WiFi model but that will be released at the end if the year at earliest. Not gonna wait that long.
I emailed them and they wouldn't give a time-frame but did say something about hoping for this year.

Have got to still read up a bit more to really decide if Ill use it that much to make a purchase worthwhile. Step 1 is now moving from timing my meat to using my BBQ Thermometer.  8)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 19, 2015, 08:12:06 AM
Have got to still read up a bit more to really decide if Ill use it that much to make a purchase worthwhile. Step 1 is now moving from timing my meat to using my BBQ Thermometer.  8)
At least you  bought a thermometer.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on June 19, 2015, 08:15:32 AM
At least you  bought a thermometer.

The BBiQ for 99% off was something I simply couldn't pass on.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 19, 2015, 08:22:05 AM
The BBiQ for 99% off was something I simply couldn't pass on.
Nice! 99%?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on June 19, 2015, 08:26:42 AM
Nice! 99%?

Yep. Was a promotion the guy ran for his new product. $0.6 instead of $60.
Title: Re: Food/Recipe Thread
Post by: moish on June 19, 2015, 09:05:50 AM
Anyone have any insight on using the same sous vide cooker for milk and meat?
i dont think its ok
Title: Re: Food/Recipe Thread
Post by: henche on June 19, 2015, 09:31:35 AM
Check out these ideas http://community.anovaculinary.com/discussion/699/covered-container/p1


Anyone have any insight on using the same sous vide cooker for milk and meat?

Hmmm. If you double wrap it in the plastic, then the food will be nosein taam into the first layer, but as long as no liquid between, the first layer shouldn't be nosein taam in the second layer.

I bet its ok. Don't rely on me though.
Title: Re: Food/Recipe Thread
Post by: moish on June 19, 2015, 09:37:09 AM
Hmmm. If you double wrap it in the plastic, then the food will be nosein taam into the first layer, but as long as no liquid between, the first layer shouldn't be nosein taam in the second layer.

I bet its ok. Don't rely on me though.
plastic is permeable, thus you have hot beef juices going through the coils

besides, you dont really double wrap with sous vide
Title: Re: Food/Recipe Thread
Post by: henche on June 19, 2015, 10:38:08 AM
plastic is permeable, thus you have hot beef juices going through the coils

besides, you dont really double wrap with sous vide

Why can't you just do two layers of the vacuum packing?  The heat would still go through fine.

And the plastic is permeable? Does the food end up all wet?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 20, 2015, 10:20:53 PM
I'll ask myself, but a friend got a heter to use his on pesach. My understanding is we are generally more chumur on pesach, so if it can be used for pesach ot should be ok for milk too. In theory? According to that rav anyway.
Title: Re: Food/Recipe Thread
Post by: Emkay on June 21, 2015, 04:12:28 AM
https://www.edx.org/course/science-cooking-haute-cuisine-soft-harvardx-spu27x-0
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on June 21, 2015, 12:13:09 PM
Does anyone know where I can buy kosher sausage casings? Google has only found one type that advertises as Kosher, but nothing to back it up.
Title: Re: Food/Recipe Thread
Post by: incendia on June 21, 2015, 01:48:27 PM
Does anyone know where I can buy kosher sausage casings? Google has only found one type that advertises as Kosher, but nothing to back it up.

try glat mart
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 21, 2015, 07:52:28 PM
try glat mart
Are you basing that ok experience or a random guess?
Title: Re: Food/Recipe Thread
Post by: incendia on June 21, 2015, 07:54:23 PM
Are you basing that ok experience or a random guess?

someone told me once I dont know for sure
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on June 22, 2015, 05:27:26 AM
try glat mart
Thanks. I'm looking for something online as I don't live in the US.
Title: Re: Food/Recipe Thread
Post by: moish on June 22, 2015, 06:03:56 AM
Thanks. I'm looking for something online as I don't live in the US.
i actually think there are better options in the uk
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on June 22, 2015, 06:57:05 AM
i actually think there are better options in the uk

Haven't found any here. Do you know of anything?
Title: Re: Food/Recipe Thread
Post by: moish on June 22, 2015, 10:27:56 AM
Haven't found any here. Do you know of anything?
you can contact these guys if they have a hashgacha

http://www.sausagemaking.org/acatalog/Vegetarian__Vegan_Edible_Sausage_Casing_.html
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 24, 2015, 04:06:17 PM
Got my anova today. First item on the agenda is super slow soft cooked eggs 😊
Title: Re: Food/Recipe Thread
Post by: benjie1305 on June 24, 2015, 04:12:01 PM
Got my anova today. First item on the agenda is super slow soft cooked eggs 😊

Lol. Interesting first item. This? (http://www.sousvidelife.com/2014/04/30/perfect-sous-vide-runny-slow-cooked-eggs/)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 24, 2015, 04:20:27 PM
Something from http://www.seriouseats.com/2013/10/sous-vide-101-all-about-eggs.html
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 24, 2015, 04:22:30 PM
Probably do a roast for shabbos
Title: Re: Food/Recipe Thread
Post by: Mikeoracle on June 24, 2015, 05:24:32 PM
What kind of bags do you use for Sous Vide?
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on June 24, 2015, 05:29:58 PM
I use regular ziploc bags.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 24, 2015, 05:43:07 PM
What kind of bags do you use for Sous Vide?
I use regular ziploc bags.

As long as it is BPA-free
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 24, 2015, 05:44:32 PM
Probably do a roast for shabbos

I'm doing a corned beef. Accidentally bought a "deckle" cut so it's thinner than a regular one. Will prob cook for shorter because of that.
Title: Re: Food/Recipe Thread
Post by: henche on June 24, 2015, 07:05:57 PM
I use regular ziploc bags.

Me too, but I weld it closed with my blow torch.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 24, 2015, 07:48:24 PM
Just sous vided some pepper steaks. Really really good. Beef tastes beefier sous vide
Title: Re: Food/Recipe Thread
Post by: wayfe on June 26, 2015, 01:38:28 PM
Want to share this recipe I tried last week- it was really quite good and interesting.

http://allrecipes.com/recipe/filet-mignon-and-balsamic-strawberries/
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 26, 2015, 02:27:55 PM

Want to share this recipe I tried last week- it was really quite good and interesting.

http://allrecipes.com/recipe/filet-mignon-and-balsamic-strawberries/
what steak did you use?
Title: Re: Food/Recipe Thread
Post by: wayfe on June 26, 2015, 02:30:44 PM
what steak did you use?
Fillet steak
Title: Re: Food/Recipe Thread
Post by: Mikeoracle on June 29, 2015, 09:07:57 AM
I've seen people hang salami's to dry in their garage for a few weeks. Anyone have any details on what exactly to do and for how long?
I bought a 2 pack of A&H salami at Costco yesterday and want to try this.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 29, 2015, 02:08:25 PM
Just sous vided some pepper steaks. Really really good. Beef tastes beefier sous vide
Your using reg ziploc bags or vacuum sealed?
Title: Re: Food/Recipe Thread
Post by: henche on June 29, 2015, 02:24:12 PM
Your using reg ziploc bags or vacuum sealed?

Based on his description of the beef tasting beefier, I assume regular ziploc bags.  Ziploc bags contain bpa which is very similar chemically to the taste of beef.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 29, 2015, 02:24:49 PM
Based on his description of the beef tasting beefier, I assume regular ziploc bags.  Ziploc bags contain bpa which is very similar chemically to the taste of beef.
Title: Re: Food/Recipe Thread
Post by: yochiek93 on June 30, 2015, 07:02:38 AM
anyone have a good recipe for vegetable soup 
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 30, 2015, 09:57:31 AM
Your using reg ziploc bags or vacuum sealed?

As long as it is BPA-free

I use the freezer ziplocs which specifically say safe foe heating food.

Based on his description of the beef tasting beefier, I assume regular ziploc bags.  Ziploc bags contain bpa which is very similar chemically to the taste of beef.

Lol...i get enough BPA from the sealants i have
Title: Re: Food/Recipe Thread
Post by: noturbizniss on July 05, 2015, 10:15:28 AM
plastic is permeable, thus you have hot beef juices going through the coils

besides, you dont really double wrap with sous vide

Why can't you just do two layers of the vacuum packing?  The heat would still go through fine.

And the plastic is permeable? Does the food end up all wet?
Why not just clean wait 24 hours and submerge in boiling water same as any other metal item. I'd buy replacement plastic pieces that go other bottom, but the metal itself should be kasherable. The water only touches metal.
Is my logic flawed?
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 06, 2015, 09:14:43 PM
Anyone try http://www.kitchnsynch.com/
Title: Re: Food/Recipe Thread
Post by: henche on July 06, 2015, 11:13:25 PM
Anyone try http://www.kitchnsynch.com/

I could eat out every night at that price.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on July 06, 2015, 11:42:16 PM
Anyone try http://www.kitchnsynch.com/
SIYF.
http://forums.dansdeals.com/index.php?topic=53499.0
Title: Re: Food/Recipe Thread
Post by: yoruel on July 07, 2015, 02:40:14 PM
Does any one have a frozen lemon juice concentrate alternative?
Minute maid stopped making this.
(i use it to marinate frozen flounder)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on July 07, 2015, 02:45:17 PM
Does any one have a frozen lemon juice concentrate alternative?
Minute maid stopped making this.
(i use it to marinate frozen flounder)

Guess it depends where you live but seems that some stores still carry it. Here (http://www.walmart.com/ip/Minute-Maid-Premium-Lemon-Juice-7.5-fl-oz/13908197)
Title: Re: Food/Recipe Thread
Post by: yoruel on July 07, 2015, 02:55:46 PM
We don't sell this item at
Walmart within 50 miles of you.
Title: Re: Food/Recipe Thread
Post by: sky121 on July 07, 2015, 11:26:17 PM
Anyone have some good alcohol free cocktail recipes?
Title: Re: Food/Recipe Thread
Post by: cholent on July 08, 2015, 01:17:08 PM
Anyone have some good alcohol free cocktail recipes?

Isn't that an oxymoron?  :o
Title: Re: Food/Recipe Thread
Post by: avadah on July 17, 2015, 08:32:19 AM
What's a recommended meat thermometer?
Title: Re: Food/Recipe Thread
Post by: henche on July 17, 2015, 08:44:55 AM
What's a recommended meat thermometer?

Beef.
Title: Re: Food/Recipe Thread
Post by: Emkay on July 17, 2015, 10:08:10 AM
Beef.
?
Title: Re: Food/Recipe Thread
Post by: henche on July 17, 2015, 10:17:50 AM
?

Not sure what that's getting at.
Title: Re: Food/Recipe Thread
Post by: avadah on July 17, 2015, 10:38:00 AM
I didn't get it either.
Title: Re: Food/Recipe Thread
Post by: Emkay on July 17, 2015, 11:00:30 AM
Not sure what that's getting at.
what kind of recommendation is that? is that a company?
Title: Re: Food/Recipe Thread
Post by: henche on July 17, 2015, 11:42:42 AM
what kind of recommendation is that? is that a company?

Oh, thays what you mean. I recommend one intended for use on beef, since I recommend eating beef.
Title: Re: Food/Recipe Thread
Post by: avadah on July 18, 2015, 03:18:11 PM
Oh, thays what you mean. I recommend one intended for use on beef, since I recommend eating beef.
::) ::) ::)
Title: Re: Food/Recipe Thread
Post by: shtank on July 18, 2015, 11:01:16 PM
What's a recommended meat thermometer?

I use one made by Polder that has a detachable probe. I bought a second probe and now have one for milchig and one for fleishig. It's a digital display with a timer and audible temp alert. Cost about $15-$20
Title: Re: Food/Recipe Thread
Post by: noturbizniss on July 18, 2015, 11:43:00 PM
What's a recommended meat thermometer?
For instant read get the thermopop or thermapen both made by thermoworks. The thermapen is the one who the pros use, your see it on TV on every cooking show. It runs about $100.the pop is like 30 I think and reads in like 7 servings vs 2 seconds.
Title: Re: Food/Recipe Thread
Post by: Emkay on July 19, 2015, 12:24:26 PM
http://fox13now.com/2015/07/19/the-holy-grill-a-guilt-free-superfood-that-tastes-like-bacon/
Title: Re: Food/Recipe Thread
Post by: BOOKY on July 19, 2015, 01:25:14 PM
Anyone with a good recipe for salmon wraps? Thanks
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 19, 2015, 06:28:35 PM
I'm looking to get a good set of knives, any recommendations?
Title: Re: Food/Recipe Thread
Post by: shtank on August 19, 2015, 07:41:57 PM
I'm looking to get a good set of knives, any recommendations?

Define "good." How much do you want to spend? What are the knives for? My personal opinion is most people really need 1 great 8" chef knife and maybe one good  3" paring knife. Beyond that, other knives are great to have but not absolutely necessary. Also depends how much you're willing to spend on upkeep.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 19, 2015, 10:07:52 PM
Define "good." How much do you want to spend? What are the knives for? My personal opinion is most people really need 1 great 8" chef knife and maybe one good  3" paring knife. Beyond that, other knives are great to have but not absolutely necessary. Also depends how much you're willing to spend on upkeep.
I would start with a standard chef knife and a paring knife. I know that knives can go upwards of $200/$300 too, I'm looking for something that would be good but won't break the bank (and that's good for a beginner).
I don't know anything about upkeep though
Title: Re: Food/Recipe Thread
Post by: shtank on August 19, 2015, 10:10:46 PM
I would start with a standard chef knife and a paring knife. I know that knives can go upwards of $200/$300 too, I'm looking for something that would be good but won't break the bank (and that's good for a beginner).
I don't know anything about upkeep though

I got my Henckel's chef knife for $75 on sale at Amazon and my Henckel's paring knife for about $25-$30 on sale at I think Woot! Is that the range you're looking for? Also, you should get a honing steel and learn to use it. And be prepared to have the knives periodically sharpened professionally.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 19, 2015, 10:18:07 PM
I got my Henckel's chef knife for $75 on sale at Amazon and my Henckel's paring knife for about $25-$30 on sale at I think Woot! Is that the range you're looking for? Also, you should get a honing steel and learn to use it. And be prepared to have the knives periodically sharpened professionally.
How long ago did you get the knives?
If you have a honing steel why would you need it professionally sharpened?
How often is periodic?

Thank you very much for the information!! I hope I'm not asking too many questions :)
Title: Re: Food/Recipe Thread
Post by: Emkay on August 19, 2015, 10:22:23 PM
I would start with a standard chef knife and a paring knife. I know that knives can go upwards of $200/$300 too, I'm looking for something that would be good but won't break the bank (and that's good for a beginner).
I don't know anything about upkeep though
For a beginner,if you are not interested in upkeep much I would find a good lower maintainence knife like a stamped blade.whatever you do, stay away from carbon
Title: Re: Food/Recipe Thread
Post by: shtank on August 19, 2015, 10:30:19 PM
How long ago did you get the knives?
If you have a honing steel why would you need it professionally sharpened?
How often is periodic?

Thank you very much for the information!! I hope I'm not asking too many questions :)

The chef's knife almost 3 years ago and the paring knife maybe a year or so ago.
Honing and sharpening are 2 different things. See this and the related video: http://foodwishes.blogspot.com/2010/04/how-to-use-knife-steel-our-most-cutting.html
It really depends how often you use it but I think recommended is every 6 months to a year. I haven't sharpened my chef's knife in about a year and I will probably do it very soon.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 19, 2015, 10:40:26 PM
The chef's knife almost 3 years ago and the paring knife maybe a year or so ago.
Honing and sharpening are 2 different things. See this and the related video: http://foodwishes.blogspot.com/2010/04/how-to-use-knife-steel-our-most-cutting.html
It really depends how often you use it but I think recommended is every 6 months to a year. I haven't sharpened my chef's knife in about a year and I will probably do it very soon.
Thank you very much!!!
Title: Re: Food/Recipe Thread
Post by: shtank on August 19, 2015, 10:45:07 PM
Thank you very much!!!

No problem. If you do get a good knife, just keep in mind that they are much sharper than you are used to if you've never had a good one, especially when they're new. Don't leave it around anywhere. Don't treat it like it's just any other knife. Read up on knife safety and how to use it.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 19, 2015, 10:45:35 PM
No problem. If you do get a good knife, just keep in mind that they are much sharper than you are used to if you've never had a good one, especially when they're new. Don't leave it around anywhere. Don't treat it like it's just any other knife. Read up on knife safety and how to use it.
Will do
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 09:29:30 AM
For a beginner,if you are not interested in upkeep much I would find a good lower maintainence knife like a stamped blade.whatever you do, stay away from carbon
Where is the best place to find such a knife? What price range would they be?
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 20, 2015, 09:42:13 AM
Where is the best place to find such a knife? What price range would they be?

BBB w/ a 20% off coupon comes out pretty reasonable.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 09:42:47 AM
BBB w/ a 20% off coupon comes out pretty reasonable.
Cool!! I'll look into that, thanks
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 20, 2015, 09:48:15 AM
I got my Henckel's chef knife for $75 on sale at Amazon and my Henckel's paring knife for about $25-$30 on sale at I think Woot! Is that the range you're looking for? Also, you should get a honing steel and learn to use it. And be prepared to have the knives periodically sharpened professionally.

I have the henckel pro set. They come with a 40 degree overall cutting angle. Do you think it can be sharpened to the japanese 30 degree?
Title: Re: Food/Recipe Thread
Post by: srap on August 20, 2015, 09:54:06 AM
Cool!! I'll look into that, thanks
If you are already buying a new knife, you may want to wait to buy it erev Rosh Hashana. (http://www.bing.com/search?q=reason%20for%20new%20knife%20on%20rosh%20hashana&pc=cosp&ptag=A90E0A5D3A1&form=CONBDF&conlogo=CT3210127)
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 09:55:26 AM
If you are already buying a new knife, you may want to wait to buy it erev Rosh Hashana. (http://www.bing.com/search?q=reason%20for%20new%20knife%20on%20rosh%20hashana&pc=cosp&ptag=A90E0A5D3A1&form=CONBDF&conlogo=CT3210127)
Good idea. On a side note, you really use Bing as your regular search engine?
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 09:55:30 AM
I have the henckel pro set. They come with a 40 degree overall cutting angle. Do you think it can be sharpened to the japanese 30 degree?

No clue. I'm not an expert by any means but I bring my knives to Henry Westphal and Co. in Manhattan. There is also supposedly a guy with a truck who will come to you based in Brooklyn but I was never able to get through to him. Try calling a reputable place and ask them. I'm sure they'll be happy to talk to you.
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 10:04:25 AM
On a side note, you really use Bing as your regular search engine?

+1000
I have a Windows phone with Bing search button. I never use it and get annoyed if I accidentally press it.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 12:30:37 PM
I need to go to Target soon, is it a crazy idea to buy a cheap knife set as a start?
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 01:29:00 PM
I need to go to Target soon, is it a crazy idea to buy a cheap knife set as a start?
Depends on your needs. What do u want the set for? How often do u cook? etc?
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 01:31:16 PM
Depends on your needs. What do u want the set for? How often do u cook? etc?
I wanna start cooking in my own kitchen, I don't feel like I should be getting expensive knives before I know how to use them (and in turn not break/ruin them). Is there any reason I shouldn't get cheap knives to start with?
Title: Re: Food/Recipe Thread
Post by: stbaum on August 20, 2015, 01:44:23 PM
I wanna start cooking in my own kitchen, I don't feel like I should be getting expensive knives before I know how to use them (and in turn not break/ruin them). Is there any reason I shouldn't get cheap knives to start with?

cheap is relative. you don't need anything super expensive. get a few good knives from a reliable company. no need for a set especially if you don't know what half of them are made for. how often do you filet a salmon, for instance?
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 01:48:24 PM
I wanna start cooking in my own kitchen, I don't feel like I should be getting expensive knives before I know how to use them (and in turn not break/ruin them). Is there any reason I shouldn't get cheap knives to start with?

When we got married, we bought a really cheap set kind of just to have it. I use the bread knife from that set and some other things that don't require good knives. It doesn't hurt to have a bad set but I guarantee if you start cooking regularly, a dull knife that isn't balanced is going to be annoying to use. Even to the point of discouraging you from cooking. When you get the good knife, you will appreciate this even more. Get the cheap one if it won't hurt your chances of splurging for at least a chef's knife in the near future.
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 01:50:15 PM
cheap is relative. you don't need anything super expensive. get a few good knives from a reliable company. no need for a set especially if you don't know what half of them are made for. how often do you filet a salmon, for instance?

+1
Chef's knife is pretty important and paring knife is second to that. You also need a serrated bread knife but you might have that already and it doesn't need to be the best quality. After those, it's really just about what your wallet can handle.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 01:50:33 PM
cheap is relative. you don't need anything super expensive. get a few good knives from a reliable company. no need for a set especially if you don't know what half of them are made for. how often do you filet a salmon, for instance?
By a set I didn't mean a 10 piece set, I meant a chef knife and paring knife.

Get the cheap one if it won't hurt your chances of splurging for at least a chef's knife in the near future.
I believe this is what'll happen, so I'm gonna go for the cheap knife and then go for the more expensive one when I feel comfortable
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 01:54:17 PM
By a set I didn't mean a 10 piece set, I meant a chef knife and paring knife.
I believe this is what'll happen, so I'm gonna go for the cheap knife and then go for the more expensive one when I feel comfortable

Ok. Before you spend any money, it may be worthwhile to go down to a good knife shop that lets you use the knife on, say, a tomato or onion to feel the difference.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 01:56:57 PM
Ok. Before you spend any money, it may be worthwhile to go down to a good knife shop that lets you use the knife on, say, a tomato or onion to feel the difference.
Even before buying a cheap one? I know that it won't do the best job out there, but it'll get me into the hang of using the correct knife correctly. I'm pretty sure that I've been holding my $0.99 kitchen knife wrong, at this point I just want to learn how to use the knife correctly
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 02:00:01 PM
Even before buying a cheap one? I know that it won't do the best job out there, but it'll get me into the hang of using the correct knife correctly. I'm pretty sure that I've been holding my $0.99 kitchen knife wrong, at this point I just want to learn how to use the knife correctly

1) It's not that complicated 2) You're not gonna learn anything worthwhile on a knife that isn't well balanced and isn't sharp 3)Why spend 15 or 20 bux on a piece of garbage? Go see the difference between a $15 knife and a $50 or $100 knife.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 02:01:28 PM
1) It's not that complicated 2) You're not gonna learn anything worthwhile on a knife that isn't well balanced and isn't sharp 3)Why spend 15 or 20 bux on a piece of garbage? Go see the difference between a $15 knife and a $50 or $100 knife.
Fair enough, would you have a clue where I could find such a store in the Lakewood area?
Title: Re: Food/Recipe Thread
Post by: stbaum on August 20, 2015, 02:09:37 PM
also you may want to invest in high quality sharpening tools
Title: Re: Food/Recipe Thread
Post by: aygart on August 20, 2015, 02:10:43 PM
also you may want to invest in high quality sharpening tools
only if you will learn how to use them properly
Title: Re: Food/Recipe Thread
Post by: shtank on August 20, 2015, 02:13:41 PM
Fair enough, would you have a clue where I could find such a store in the Lakewood area?

Unfortunately, no. Try searching around for Henckel's authorized retailers or something. Kitchen supply stores maybe.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on August 20, 2015, 02:14:19 PM
Unfortunately, no. Try searching around for Henckel's authorized retailers or something. Kitchen supply stores maybe.
Ok, thanks again
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 01, 2015, 06:51:24 PM
Anova just announced the WiFi version. $199 with $50 off using code WiFi
http://store.anovaculinary.com/products/anova-precision-cooker-wifi
(https://flic.kr/p/y4DswL)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on September 01, 2015, 07:06:02 PM

Anova just announced the WiFi version. $199 with $50 off using code WiFi
http://store.anovaculinary.com/products/anova-precision-cooker-wifi
(https://flic.kr/p/y4DswL)

This the one u waited for and will finally purchase?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 01, 2015, 07:25:40 PM
This the one u waited for and will finally purchase?
I ended up getting the other one in the fathers day sale. They wouldn't give me an answer when this one was gonna be released.  I might buy it and try to sell the old one. Might be able to get ~$100 for it
Title: Re: Food/Recipe Thread
Post by: bb1836 on September 11, 2015, 04:20:34 PM
Just made this:


POIDH! i know, but I'm not assembling it until we eat it tonight so you'll have to just take my word for it!!
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 11, 2015, 05:46:18 PM
Just made this:
https://www.youtube.com/watch?v=i_EaR9nJHvE (https://www.youtube.com/watch?v=i_EaR9nJHvE)

POIDH! i know, but I'm not assembling it until we eat it tonight so you'll have to just take my word for it!!

Nice! Seems like a great napoleon cream too
I would put something heavy on the puff pastry while baking so it doesn't get so cumbersome but who am I to argue with the great Ramsay
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on September 11, 2015, 05:47:28 PM
Mouthwatering !! Where's the actual recipe?
Title: Re: Food/Recipe Thread
Post by: SamKey on September 12, 2015, 02:11:58 PM
Any good corned beef recipes? Want it milder than the usual
Title: Re: Food/Recipe Thread
Post by: bb1836 on September 12, 2015, 08:53:09 PM
Mouthwatering !! Where's the actual recipe?
came out amazing! looked GORGEOUS!! didn't use a recipe but ill tell you what i did:
-2 containers of rich's whip
-2 vanilla pods
-1 orange
-3/4 oz triple sec liquor

slice the vanilla pods open (lengthwise) to extract the beans and put it in the mixing bowl
add the rich's whip and whip until fluffy (will form little peaks off the spatula so you'll know its done)
add the zest of the orange and the liquor. don't blend it in rather fold it in the whip thoroughly to mix it

assemble as shown in the video
Enjoy!!
Title: Food/Recipe Thread
Post by: 3yummyboys on September 12, 2015, 08:53:58 PM
Any good corned beef recipes? Want it milder than the usual

Saucy or not?

My fave is this one; for 1.5-2 lb. corned beef

5 tablespoons ketchup
1 tablespoon mustard
2 tablespoons vinegar
1/2 cup brown sugar


boil corned beef until soft (about and hour per pound).
Cool and slice, pour sauce over it and cook for 20 min covered at 350. If you want glaze to carmelize you can bake uncovered for another 15 min at 375.


Personally, I triple the sauce bc we like it very saucy.
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 12, 2015, 09:16:33 PM
came out amazing! looked GORGEOUS!! didn't use a recipe but ill tell you what i did:
-2 containers of rich's whip
-2 vanilla pods
-1 orange
-3/4 oz triple sec liquor

slice the vanilla pods open (lengthwise) to extract the beans and put it in the mixing bowl
add the rich's whip and whip until fluffy (will form little peaks off the spatula so you'll know its done)
add the zest of the orange and the liquor. don't blend it in rather fold it in the whip thoroughly to mix it

assemble as shown in the video
Enjoy!!

The pastry dough was good so high?
Title: Re: Food/Recipe Thread
Post by: mek on September 12, 2015, 09:16:53 PM
Any good corned beef recipes? Want it milder than the usual

By milder you mean less salty? You can try changing the water when making it
Title: Re: Food/Recipe Thread
Post by: yochiek93 on September 12, 2015, 09:33:12 PM
By milder you mean less salty? You can try changing the water when making it
+1
Title: Re: Food/Recipe Thread
Post by: bb1836 on September 12, 2015, 09:45:23 PM
The pastry dough was good so high?
it sank by the time i served it - but still had great texture and flavor
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 15, 2015, 08:31:07 PM
Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub (http://www.traderjoes.com/digin/post/bbq-seasoning-with-coffee-garlic) on it before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.
(https://scontent-lga1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11986929_10100347684205023_2792270144561621374_n.jpg?oh=bb0a4b5cb970bab07ca60750d2fc998f&oe=56A1FD28)
(https://scontent-lga1-1.xx.fbcdn.net/hphotos-xlt1/v/t1.0-9/11221779_10100347684190053_4295889146304659920_n.jpg?oh=2fbc6fe98fccff484130055ec4afcf0d&oe=56A51E6C)
(https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/11215855_10100347684344743_8123835599842152944_n.jpg?oh=ac1397f310b784cd44329b23ce12040a&oe=566C3358)
Title: Re: Food/Recipe Thread
Post by: bb1836 on September 15, 2015, 08:50:25 PM
wow! ill do yom tov all over again for that!!
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 15, 2015, 09:11:12 PM
I shooda taken a pic before searing it. It looked like a dead pickle
Title: Re: Food/Recipe Thread
Post by: moko on September 15, 2015, 09:42:36 PM
In response to all the knife comments, I find that even a a cheap Victorinox does a great job as long as you keep it sharp. (you can buy sharpening stones quite inexpensive online) Also, for a more thorough sharpening, you can use a belt sander. The steel just straightens the knife, for all those wondering, as opposed to sharpening which is actually grinding the blade. I primarily use my knives on raw meat and I use a 6 in. boning knife, 4 in. classic utility knife, and I also have a 9 inch fillet knife which i rarely use. For cooked meats i have a 9 inch chefs knife, though a fillet knife works just as well.




Title: Re: Food/Recipe Thread
Post by: ushdadude on September 15, 2015, 10:35:58 PM
I shooda taken a pic before searing it. It looked like a dead pickle

Looks amazing!

Did you find the meat swimming in its own juices in the bag? I haven't had great success with long cooks. All the juice gets squeezed out so while the meat is soft, it is also very firm.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 15, 2015, 11:35:00 PM
Looks amazing!

Did you find the meat swimming in its own juices in the bag? I haven't had great success with long cooks. All the juice gets squeezed out so while the meat is soft, it is also very firm.
It was in its juices but still very moist. I don't have a Vaccum sealer, so I just use the ziploc dunk and eat method. Maybe that's why it stayed so juicy?
Title: Re: Food/Recipe Thread
Post by: CS1 on September 15, 2015, 11:40:41 PM
Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub (http://www.traderjoes.com/digin/post/bbq-seasoning-with-coffee-garlic) on it before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.
(https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/11215855_10100347684344743_8123835599842152944_n.jpg?oh=ac1397f310b784cd44329b23ce12040a&oe=566C3358)

did you sear in the cast iron pan (on stove top/fire, or bake it?)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 15, 2015, 11:53:26 PM
did you sear in the cast iron pan (on stove top/fire, or bake it?)
Stove top with some canola oil. According to my infra red thermometer the pan was about 550-565 when I put in the meat. Eared it about 2 min per side or so.
Title: Re: Food/Recipe Thread
Post by: CS1 on September 16, 2015, 12:04:00 AM
Stove top with some canola oil. According to my infra red thermometer the pan was about 550-565 when I put in the meat. Eared it about 2 min per side or so.

got it. That's a heavy, black "grill pan" for the stovetop, right? I have a double flame long one. (I was thinking 'dutch oven' for a minute, but that's not iron.)
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 16, 2015, 12:09:50 AM
got it. That's a heavy, black "grill pan" for the stovetop, right? I have a double flame long one. (I was thinking 'dutch oven' for a minute, but that's not iron.)
Yup. Very heavy.
(http://whatscookingamerica.net/Information/MeasuringLid2.jpg)
Title: Re: Food/Recipe Thread
Post by: CS1 on September 16, 2015, 12:17:40 AM
Yup. Very heavy.
(http://whatscookingamerica.net/Information/MeasuringLid2.jpg)
good pan. we just discovered that Trader Joe's Coffee Rub (http://www.traderjoes.com/digin/post/bbq-seasoning-with-coffee-garlic)  and it's good to rub onto shnitzel and grill/grill pan, too.

What sous vide machine do you recommend?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 16, 2015, 12:21:16 AM
I use the anova
Title: Re: Food/Recipe Thread
Post by: CS1 on September 16, 2015, 12:27:47 AM
I use the anova

thanks - we generally like french roast/delmonico roast, so if there is something that will make the silver tip roast taste good, it's worth it...
Title: Re: Food/Recipe Thread
Post by: SamKey on September 16, 2015, 03:07:23 AM
By milder you mean less salty? You can try changing the water when making it
Find an amazing recipe online.
2 bottles of Irish stout
 2 Tbs brown sugar
Half an onion (sliced horizontally)
Half a head of garlic (sliced horizontally)
Cooked in a crock pot for minimum 5 hours.
Simply Amazing....
Title: Re: Food/Recipe Thread
Post by: shauly on September 16, 2015, 10:23:56 AM
Sous Vide and cast iron finished silver tip roast. It was amazing. 133 degrees for about 20 hours. Rubbed it with Trader Joe's Coffee Rub (http://www.traderjoes.com/digin/post/bbq-seasoning-with-coffee-garlic) on it before sous viding, then generously rubbed in kosher salt before putting in cast iron pan. Cut like butter with a plastic knife on first night. Only change i'd make would be to lower the temp 1 or 2 degrees (to minimum safe long term temp) and put on a bit more of the rub before and a bit more salt after.
[img]https://scontent-lga1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11986929_10100347684205023_2792270144561621374_n.jpg?oh=bb0a4b5cb970bab07ca60750d2fc998f&oe=56A1FD28[img]
[img]https://scontent-lga1-1.xx.fbcdn.net/hphotos-xlt1/v/t1.0-9/11221779_10100347684190053_4295889146304659920_n.jpg?oh=2fbc6fe98fccff484130055ec4afcf0d&oe=56A51E6C[img]
[img]https://scontent-lga1-1.xx.fbcdn.net/hphotos-xpl1/v/t1.0-9/11215855_10100347684344743_8123835599842152944_n.jpg?oh=ac1397f310b784cd44329b23ce12040a&oe=566C3358[img]

I sincerely regret opening this thread on a fast day.  :(
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 16, 2015, 12:22:35 PM
It was in its juices but still very moist. I don't have a Vaccum sealer, so I just use the ziploc dunk and eat method. Maybe that's why it stayed so juicy?

a significant amount of juice?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 16, 2015, 03:59:00 PM
a significant amount of juice?
I guess. I didn't weigh it but I was a bit surprised. In the end it was great.  it's supposed to lose some juice in every cooking method.
Title: Re: Food/Recipe Thread
Post by: Zevi16 on September 16, 2015, 07:23:27 PM
Just made sushi
Huge tip! Make a bowl with water and rice vinegar in and touch everything that will come in contact with the rice. (Hands, knives, bamboo mat etc) It makes it so much easier!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 16, 2015, 07:49:08 PM
Just made sushi
Huge tip! Make a bowl with water and rice vinegar in and touch everything that will come in contact with the rice. (Hands, knives, bamboo mat etc) It makes it so much easier!
Once you're on sushi tips, never refrigerate the rice. It's totally fine to leave it on the counter overnight in a covered container.
Title: Re: Food/Recipe Thread
Post by: Zevi16 on September 17, 2015, 02:41:07 AM
Once you're on sushi tips, never refrigerate the rice. It's totally fine to leave it on the counter overnight in a covered container.
+1!!!! Cold rice is a chilul Hashem
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 09:01:19 AM
Has anyone here made pareve sweetened condensed "milk"  before? I've seen a number of methods online, I just wanted to know if anyone has actually tried to do it.
Title: Re: Food/Recipe Thread
Post by: mek on September 17, 2015, 09:11:47 AM
Has anyone here made pareve sweetened condensed "milk"  before? I've seen a number of methods online, I just wanted to know if anyone has actually tried to do it.

You can try creme of coconut (not coconut milk) as a substitute
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 09:19:29 AM
You can try creme of coconut (not coconut milk) as a substitute
Not IME since it's sugar free and SCM has loads of sugar your proportions would be all off. Have you actually tried it?
Title: Re: Food/Recipe Thread
Post by: mek on September 17, 2015, 09:36:56 AM
Not IME since it's sugar free and SCM has loads of sugar your proportions would be all off. Have you actually tried it?

Yes in a key lime pie. Was pretty good
Title: Re: Food/Recipe Thread
Post by: etech0 on September 17, 2015, 09:54:06 AM
Has anyone here made pareve sweetened condensed "milk"  before? I've seen a number of methods online, I just wanted to know if anyone has actually tried to do it.
I tried the recipe where you boil creamer and sugar. The pie I put it in didn't come out so great, but I don't know if it was the "sweetened condensed milk" or the actual pie recipe...
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 10:48:37 AM
Yes in a key lime pie. Was pretty good
Did the recipe you made call for real SCM or using cream of coconut instead? It would seem that if you just subbed CoC for SCM without adding any more sugar the pie would have turned out not as sweet as intended. That may have been fine for a pie, put if you want to use SCM to make fudge you need the extra sugar.

I tried the recipe where you boil creamer and sugar. The pie I put it in didn't come out so great, but I don't know if it was the "sweetened condensed milk" or the actual pie recipe...
I know how to make SCM dairy: take milk, add sugar, reduce until thick. My question was about making it dairy-free.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 11:11:37 AM
Any links to BPA Free rectangular containers on amazon that I can use for Sous vide? PITA trying to find one.
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 17, 2015, 11:40:28 AM
Any links to BPA Free rectangular containers on amazon that I can use for Sous vide? PITA trying to find one.

I thought we discussed this  :P

http://www.amazon.com/gp/product/B000R8JOUC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R8JOUC&linkCode=as2&tag=mcme-equipment-20&linkId=RCKIGC5C55Z7GCFJ
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 11:43:42 AM
I thought we discussed this  :P

http://www.amazon.com/gp/product/B000R8JOUC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R8JOUC&linkCode=as2&tag=mcme-equipment-20&linkId=RCKIGC5C55Z7GCFJ
What part of 20 quart or thereabouts don't you understand!  I have a 12 quart pot already! :-p
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 11:45:24 AM
I thought we discussed this  :P

http://www.amazon.com/gp/product/B000R8JOUC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000R8JOUC&linkCode=as2&tag=mcme-equipment-20&linkId=RCKIGC5C55Z7GCFJ
Found an 18 and 22 qt version http://www.amazon.com/dp/B000R8JOWK/ref=biss_dp_t_asn but they are too high :-(
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 17, 2015, 12:05:19 PM
What part of 20 quart or thereabouts don't you understand!  I have a 12 quart pot already! :-p

you didn't write 20 quart
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 12:09:09 PM
you didn't write 20 quart
I thought we discussed this  :P

Title: Re: Food/Recipe Thread
Post by: ushdadude on September 17, 2015, 12:29:01 PM

 :D
Title: Re: Food/Recipe Thread
Post by: etech0 on September 17, 2015, 12:55:26 PM
I know how to make SCM dairy: take milk, add sugar, reduce until thick. My question was about making it dairy-free.
I used parve creamer
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 01:02:19 PM
I used parve creamer
Pareve creamer does not equal SCM. Besides the fact, I have issues with pareve creamers, as I'm generally averse to eating chemicals unnecessarily.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 01:03:37 PM
Any links to BPA Free rectangular containers on amazon that I can use for Sous vide? PITA trying to find one.
I found that local kitchen/restaurant supply stores have better deals than Amazon ever does on things like this. You can often get into Restaurant Depot/Jetro for free on a one-day pass obtained in-store. In LA Surfas is my go-to place.
Title: Re: Food/Recipe Thread
Post by: etech0 on September 17, 2015, 01:11:58 PM
Pareve creamer does not equal SCM. Besides the fact, I have issues with pareve creamers, as I'm generally averse to eating chemicals unnecessarily.
If you'll read my original post... I boiled parve creamer with sugar to get "SCM".

It's possible that I didn't like it because it tasted like chemicals :).
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 01:13:50 PM
If you'll read my post... I boiled parve creamer with sugar to get "SCM".

It's possible that I didn't like it because it tasted like chemicals :).
Also when you boil pareve creamer it separates into 2 layers and won't really recombine after that. Plus I think heating it causes some chemical reaction that makes it taste bad afterwards. Heating it above a simmer (like for making pareve ganache) generally doesn't work out IME.
Title: Re: Food/Recipe Thread
Post by: etech0 on September 17, 2015, 02:56:37 PM
Also when you boil pareve creamer it separates into 2 layers and won't really recombine after that. Plus I think heating it causes some chemical reaction that makes it taste bad afterwards. Heating it above a simmer (like for making pareve ganache) generally doesn't work out IME.
Good to know!

So how DO you make a decent sweetened condensed milk?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 03:11:58 PM
Good to know!

So how DO you make a decent sweetened condensed milk?

One alternative I found (http://www.godairyfree.org/recipes/instant-dairy-free-sweetened-condensed-milk) involves dairy-free milk powder.

The other main (http://dontwastethecrumbs.com/2013/11/dairy-free-sweetened-condensed-milk/) alternative (http://www.veganbaking.net/recipes/sauces-syrups-spreads/sauces/condensed-soy-milk) I found (http://www.savorylotus.com/sweetened-condensed-coconut-milk-a-dairy-free-alternative/) involves just coconut milk, sugar and flavoring.

I haven't tried either, that's why I was asking for someone's experience.
Title: Re: Food/Recipe Thread
Post by: henche on September 17, 2015, 03:16:01 PM
Also when you boil pareve creamer it separates into 2 layers and won't really recombine after that. Plus I think heating it causes some chemical reaction that makes it taste bad afterwards. Heating it above a simmer (like for making pareve ganache) generally doesn't work out IME.

Isn't it intended to be put into hot drinks?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 03:19:10 PM
Isn't it intended to be put into hot drinks?
Yes, but adding cold non-dairy creamer to a hot drink which is at the hottest 212F brings the temp down to under boiling, this you're not boiling anything. Subjecting the non-dairy creamer to heat and raising the temp to boiling is what causes the split, not being put in hot liquid.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 06:44:38 PM
you didn't write 20 quart
http://www.amazon.com/gp/product/B000VARWQ4?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER
found one...
Title: Re: Food/Recipe Thread
Post by: etech0 on September 17, 2015, 06:46:24 PM
One alternative I found (http://www.godairyfree.org/recipes/instant-dairy-free-sweetened-condensed-milk) involves dairy-free milk powder.

The other main (http://dontwastethecrumbs.com/2013/11/dairy-free-sweetened-condensed-milk/) alternative (http://www.veganbaking.net/recipes/sauces-syrups-spreads/sauces/condensed-soy-milk) I found (http://www.savorylotus.com/sweetened-condensed-coconut-milk-a-dairy-free-alternative/) involves just coconut milk, sugar and flavoring.

I haven't tried either, that's why I was asking for someone's experience.
ty
Title: Re: Food/Recipe Thread
Post by: mek on September 17, 2015, 07:04:58 PM
Did the recipe you made call for real SCM or using cream of coconut instead? It would seem that if you just subbed CoC for SCM without adding any more sugar the pie would have turned out not as sweet as intended. That may have been fine for a pie, put if you want to use SCM to make fudge you need the extra sugar.
I know how to make SCM dairy: take milk, add sugar, reduce until thick. My question was about making it dairy-free.

It called for scm. Creme of coconut is very sweet in itself so there was no need for added sugar. There is a very big difference between coconut milk and creme of coconut
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 07:16:53 PM
It called for scm. Creme of coconut is very sweet in itself so there was no need for added sugar. There is a very big difference between coconut milk and creme of coconut
I'm well aware of the differences between them. However, cream of coconut has a thinner viscosity among the differences making it not a great sub for some things like fudge.

You need to know the role SCM is playing in the recipe:
-it's either just a replacement for milk and sugar, making CoC a great sub
-or it's used for its thickening properties (among its sweetness and milky properties), making CoC a poor sub. SCM has milk proteins in it while all CoC doesn't. (Try making chocolate fudge with CoC and you'll get a thick ganache.)

CoC also has a coconut flavor, which you may or may not want. If you want one, great. If you just want sweetness without the flavor, the coconut flavor can be hard to mask (depending on the recipe).

Finally, all the above is in reference to Cream of Coconut. Coconut Cream is yet another different product. Coconut cream is unsweetened while CoC is sweetened. Unlike coconut milk which doesn't requite a hechsher unless it's a product of China, Coconut Cream and CoC both require a hechsher.  This (https://en.wikipedia.org/wiki/Coconut_cream) article goes into detail about how each is made.
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 17, 2015, 07:53:24 PM
http://www.amazon.com/gp/product/B000VARWQ4?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER (http://www.amazon.com/gp/product/B000VARWQ4?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER)
found one...

Get the lid and cut a hole out for the machine. it'll slow down the evaporation significantly
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 08:06:44 PM
http://www.amazon.com/gp/product/B000VARWQ4?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER
found one...
Why not try a local store for a bigger selection and cheaper prices?
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 17, 2015, 08:07:16 PM
Why not try a local store for a bigger selection and cheaper prices?

i went to the container store. wasn't much cheaper if at all
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 08:11:10 PM
Get the lid and cut a hole out for the machine. it'll slow down the evaporation significantly
Exactly my plan.  I probably had to add 30% more water on sunday
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 17, 2015, 08:31:55 PM
Exactly my plan.  I probably had to add 30% more water on sunday

and that can mess with the temp
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 09:28:16 PM
and that can mess with the temp
I used my thermapen to take tap water at like 130 and added slowly and it only dropped by a degree or two and went back up within minutes
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 17, 2015, 09:29:09 PM
Why not try a local store for a bigger selection and cheaper prices?
Also want to ensure BPa free. Usury amazon does beat local shnook stores.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 17, 2015, 09:40:53 PM
i went to the container store. wasn't much cheaper if at all
I meant a restaurant supply store.
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 24, 2015, 05:25:39 PM
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Title: Re: Food/Recipe Thread
Post by: Yosef_S on September 24, 2015, 07:43:59 PM
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Did you try it? Looks good...
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 24, 2015, 08:53:19 PM
Did you try it? Looks good...

Not yet...Hoping to for Yom Tov!
Title: Re: Food/Recipe Thread
Post by: benjie1305 on September 25, 2015, 08:33:19 AM
Not yet...Hoping to for Yom Tov!

I want a L.I. DO at Ushdadude's house. Who is in?
Title: Re: Food/Recipe Thread
Post by: Toasted on September 25, 2015, 08:39:43 AM
Picked up a juicy 4lb standing rib roast. Any ideas on how to prepare/cook/bake?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on September 25, 2015, 08:41:44 AM
Picked up a juicy 4lb standing rib roast. Any ideas on how to prepare/cook/bake?

I know that many people have lots of different recipes but just FYI, this (http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe.html) one is very simply, has good reviews and I have heard a few people using it that said it turned out delicious. Just offering an easy option.
Title: Re: Food/Recipe Thread
Post by: mercaz1 on September 25, 2015, 08:54:56 AM
anyone have a good recipe for a regular roast?
Title: Re: Food/Recipe Thread
Post by: Toasted on September 25, 2015, 09:00:08 AM
I know that many people have lots of different recipes but just FYI, this (http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe.html) one is very simply, has good reviews and I have heard a few people using it that said it turned out delicious. Just offering an easy option.
Thanks.
A) How would the reheating at 375 work on yom tov?
B) I don't like anything in the rare neighborhood. How is the center when it's done?
Title: Re: Food/Recipe Thread
Post by: henche on September 25, 2015, 09:14:14 AM
Picked up a juicy 4lb standing rib roast. Any ideas on how to prepare/cook/bake?

Sous vides at 72 degrees for 16 years.  No fancy equipment required--just a big bowl.
Title: Re: Food/Recipe Thread
Post by: aygart on September 25, 2015, 09:16:26 AM
Any good and easy recipe for sweetbreads?
Title: Re: Food/Recipe Thread
Post by: Toasted on September 25, 2015, 09:24:00 AM
Sous vides at 72 degrees for 16 years.  No fancy equipment required--just a big bowl.
Impossible. That'll be ready when Trump's new grandson becomes president.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 25, 2015, 10:04:51 AM
Picked up a juicy 4lb standing rib roast. Any ideas on how to prepare/cook/bake?
Sous vide!

What i've done normally is rub with salt pepper and rosemary, then sear all sides, then back in oven at 375 for about an hour then down to 325 until insta read shows desired temp.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on September 25, 2015, 10:05:49 AM
anyone have a good recipe for a regular roast?
What's regular roast? you gotta be more specific. Very different if your doing boneless rib vs brisket vs silver tip vs flanken etc.
Title: Re: Food/Recipe Thread
Post by: mercaz1 on September 25, 2015, 10:08:42 AM
What's regular roast? you gotta be more specific. Very different if your doing boneless rib vs brisket vs silver tip vs flanken etc.

a french cut roast or brisket roast
Title: Re: Food/Recipe Thread
Post by: ushdadude on September 25, 2015, 10:14:37 AM
Picked up a juicy 4lb standing rib roast. Any ideas on how to prepare/cook/bake?

There is an awesome recipe in one of the jewish cookbooks (I think chic) that has horseradish in it.
Title: Re: Food/Recipe Thread
Post by: cholent on September 25, 2015, 10:35:48 AM
a french cut roast or brisket roast

Those are two very different roasts and should be handled very differently. Which one?
Title: Re: Food/Recipe Thread
Post by: stbaum on September 25, 2015, 10:47:03 AM
anyone have a cream of chicken soup? i need to use leftover shabbos soup
Title: Re: Food/Recipe Thread
Post by: moko on September 25, 2015, 10:50:02 AM
anyone have a cream of chicken soup? i need to use leftover shabbos soup
and a couple of potatoes for body and then blend welk
Title: Re: Food/Recipe Thread
Post by: etech0 on September 25, 2015, 10:51:27 AM
anyone have a cream of chicken soup? i need to use leftover shabbos soup
you can boil potatoes in it... they will have a great flavor
Title: Re: Food/Recipe Thread
Post by: stbaum on September 25, 2015, 10:53:40 AM
and a couple of potatoes for body and then blend welk
you can boil potatoes in it... they will have a great flavor

lol thanks! probably add salt too, right?
Title: Re: Food/Recipe Thread
Post by: etech0 on September 25, 2015, 11:05:56 AM
lol thanks! probably add salt too, right?
I didn't, but depends how rich your soup is. I actually just drain and serve the potatoes :)
Title: Re: Food/Recipe Thread
Post by: mercaz1 on September 25, 2015, 01:18:36 PM
Those are two very different roasts and should be handled very differently. Which one?

french
Title: Re: Food/Recipe Thread
Post by: CS1 on September 25, 2015, 02:33:37 PM
french

A good french roast is to sear it on all sides in a fried onion pan and then bake for 3-4 hours with fried/carmelized onions on top, and covered tightly at 350.
Title: Re: Food/Recipe Thread
Post by: cholent on September 25, 2015, 05:24:33 PM
french
Mix about a cup of oil with spices and herbs that you like (generously. I do salt, pepper, crushed garlic, onion powder, mustard powder, paprika, Chile powder, whatever else strikes my fancy).  Brush a layer over roast. Broil, brushing with oil mixture and flipping over every 15 minutes until you reach desired internal temp. It's a hit every time!
Title: Re: Food/Recipe Thread
Post by: aygart on September 27, 2015, 01:48:24 AM
Any good and easy recipe for sweetbreads?
bump
Title: Re: Food/Recipe Thread
Post by: MosheP on September 27, 2015, 01:50:47 AM
Mix about a cup of oil with spices and herbs that you like (generously. I do salt, pepper, crushed garlic, onion powder, mustard powder, paprika, Chile powder, whatever else strikes my fancy).  Brush a layer over roast. Broil, brushing with oil mixture and flipping over every 15 minutes until you reach desired internal temp. It's a hit every time!
+1

Thats how I do it

Make sure not to overcook it.  Rather take it out early and finish cooking after its sliced .

Also make sure to let the roast rest for at least 20 min before slicing. 
Title: Re: Food/Recipe Thread
Post by: CS1 on September 27, 2015, 01:52:12 AM
+1

Thats how I do it
Make sure not to overcook it.  Rather take it out early and finish cooking after its sliced .
Also make sure to let the roast rest for at least 20 min before slicing.

looks good. what other roasts do you make that with?
Title: Re: Food/Recipe Thread
Post by: cholent on September 27, 2015, 01:59:10 AM
looks good. what other roasts do you make that with?
Any roast that can do high and fast, so a rib roast, brick, delmonico would all be good. Minute steak roast or brisket need low and slow
Title: Re: Food/Recipe Thread
Post by: palm tights on September 27, 2015, 03:15:14 AM
Any where to get lamb riblets in brooklyn and a recipe for it?
Title: Re: Food/Recipe Thread
Post by: Emkay on September 27, 2015, 05:40:31 AM
Any where to get lamb riblets in brooklyn and a recipe for it?
There is a simple recipe in the binah magazine that looks veery good
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 27, 2015, 07:32:00 AM
Any where to get lamb riblets in brooklyn and a recipe for it?
Just make sure you don't overcook or it'll be chewy and dry.
Title: Re: Food/Recipe Thread
Post by: Sport on September 27, 2015, 08:26:50 AM
I know that many people have lots of different recipes but just FYI, this (http://www.foodnetwork.com/recipes/paula-deen/foolproof-standing-rib-roast-recipe.html) one is very simply, has good reviews and I have heard a few people using it that said it turned out delicious. Just offering an easy option.
+1 Used this method once, came out great.
Title: Re: Food/Recipe Thread
Post by: palm tights on September 27, 2015, 08:32:45 AM
There is a simple recipe in the binah magazine that looks veery good
Can you share?
Title: Re: Food/Recipe Thread
Post by: Sport on September 27, 2015, 08:39:25 AM
Thanks.
A) How would the reheating at 375 work on yom tov?
B) I don't like anything in the rare neighborhood. How is the center when it's done?
A)If you're having it the first night you can do all the steps before the chag and reheat 30 min before the meal.
2) The center was pretty rare when I made it, perhaps try using a thermometer and keep it in the oven for longer.
Title: Re: Food/Recipe Thread
Post by: Emkay on September 27, 2015, 08:55:11 AM
Can you share?
(http://images.tapatalk-cdn.com/15/09/27/cb8bbe85cdc428cdf6e787831f010411.jpg)
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on September 27, 2015, 09:33:24 AM
That recipe calls for lamb riblets but the picture is spare ribs
Title: Re: Food/Recipe Thread
Post by: Yehoshua on September 27, 2015, 09:40:26 AM
That recipe calls for lamb riblets but the picture is spare ribs
On that basis alone I wouldn't trust the magazine.
Title: Re: Food/Recipe Thread
Post by: SamKey on September 29, 2015, 04:29:43 AM
On that note... good recipe for spare ribs?
Title: Re: Food/Recipe Thread
Post by: Emkay on September 29, 2015, 04:47:33 AM
That recipe calls for lamb riblets but the picture is spare ribs
I'm not sure where you see that, can be either
Title: Re: Food/Recipe Thread
Post by: Emkay on September 29, 2015, 04:48:05 AM
On that basis alone I wouldn't trust the magazine.
Yea, must be a conspiracy to poison us
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 19, 2015, 04:10:16 PM
Ok. Before you spend any money, it may be worthwhile to go down to a good knife shop that lets you use the knife on, say, a tomato or onion to feel the difference.
Do you know anythign about these guys? http://korin.com/Knives They have a store near my office so it's convenient.
whatever you do, stay away from carbon
Why?
http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
Title: Re: Food/Recipe Thread
Post by: Emkay on October 19, 2015, 04:54:45 PM


Why?
http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
They are amazing knives. I was answering him specifically about beginner knives which they def aren't
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 19, 2015, 04:56:19 PM
They are amazing knives. I was answering him specifically about beginner knives which they def aren't
Ah. Cuz of the work involved in maintaining?
Title: Re: Food/Recipe Thread
Post by: Emkay on October 19, 2015, 04:58:19 PM
Ah. Cuz of the work involved in maintaining?
Yes. And way easier to get damaged
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 19, 2015, 05:04:47 PM
Yes. And way easier to get damaged
But Carbon steel can be sharpened where non-carbon cannot.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 19, 2015, 09:38:18 PM
But Carbon steel can be sharpened where non-carbon cannot.
Huh? Stainless steel can't be sharpened?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 19, 2015, 09:38:57 PM
Huh? Stainless steel can't be sharpened?
Not nearly as easily as carbon steel.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 19, 2015, 09:40:37 PM
Not nearly as easily as carbon steel.
What more does carbon require for maintenance? Any good knife I'd wash and dry immediately anyway. Just mineral oil rub?
You recommend carbon? A friend is pushing. The shun ken onion iirc
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 19, 2015, 10:28:00 PM
What more does carbon require for maintenance? Any good knife I'd wash and dry immediately anyway. Just mineral oil rub?
You recommend carbon? A friend is pushing. The shun ken onion iirc
I use carbon steel. I wash knives after use, realign the blade with the steel rod included in many knife sets, and sharpen them or get them sharpened every few months. I've never used an oil of any kind on the blade.

With a steel knife you don't have to realign the blade (you really couldn't even if you tried), yet you still have to get it sharpened professionally because you cannot sharpen it at home. You also do not need to use any oils on a steel blade.

The reason that many people prefer carbon steel is because you can realign the blade yourself making it sharper, and you can also sharpen it yourself.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 19, 2015, 10:48:35 PM
I use carbon steel. I wash knives after use, realign the blade with the steel rod included in many knife sets, and sharpen them or get them sharpened every few months. I've never used an oil of any kind on the blade.

With a steel knife you don't have to realign the blade (you really couldn't even if you tried), yet you still have to get it sharpened professionally because you cannot sharpen it at home. You also do not need to use any oils on a steel blade.

The reason that many people prefer carbon steel is because you can realign the blade yourself making it sharper, and you can also sharpen it yourself.
I've read to not buy in sets. Ever.
http://altonbrown.com/10-knife-buying-tips/
Number 4

http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
"When I'm done, I rub the blade with mineral oil to form a protective coating that prevents rusting in storage."
He also talks about self sharpening. Any reason not to get a Whetstone and honing rod?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 19, 2015, 10:51:49 PM
What kind of cutting board you use?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 20, 2015, 01:23:28 AM
I've read to not buy in sets. Ever.
http://altonbrown.com/10-knife-buying-tips/
Number 4

http://www.seriouseats.com/2014/12/why-buy-carbon-steel-knives-best-kitchen-tools.html
"When I'm done, I rub the blade with mineral oil to form a protective coating that prevents rusting in storage."
He also talks about self sharpening. Any reason not to get a Whetstone and honing rod?
I agree, it's best not to buy knives in sets. The reason that I have a set is because it was a wedding gift and not because I I prefer it. Be that as it may I only use three knives from the set on a regular basis; the rest of them have just been sitting there for a few years. Ideally I would have been able to afford more expensive knives, but for the time being this will have to do.

In terms of buying a honing rod and whet stone, there's absolutely no reason why you shouldn't buy those. Using those on a regular basis is what keeps your nights extra sharp in between professional sharpenings.
What kind of cutting board you use?
I normally use bamboo cutting boards, but I have a couple of plastic ones as well. The reason I'm not a huge fan of plastic is because it can stain and normally also shows the knife marks. I'm referring specifically to the thin, flexible plastic boards, not the thick, heavy duty ones.
Title: Re: Food/Recipe Thread
Post by: moko on October 20, 2015, 08:05:24 AM
I use carbon steel. I wash knives after use, realign the blade with the steel rod included in many knife sets, and sharpen them or get them sharpened every few months. I've never used an oil of any kind on the blade.

With a steel knife you don't have to realign the blade (you really couldn't even if you tried), yet you still have to get it sharpened professionally because you cannot sharpen it at home. You also do not need to use any oils on a steel blade.

The reason that many people prefer carbon steel is because you can realign the blade yourself making it sharper, and you can also sharpen it yourself.
you can do professional sharpening at home by using a belt sander or by spending significantly more time and using many different grit stones, increasing as you go along.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on October 20, 2015, 08:48:54 AM
In case anyone here is into or has been looking for a vaccum sealer >> http://forums.dansdeals.com/index.php?topic=56483.msg1289931#msg1289931
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 20, 2015, 08:56:12 AM
you can do professional sharpening at home by using a belt sander or by spending significantly more time and using many different grit stones, increasing as you go along.
Obviously, but by "at home" I mean with tools most people have access to.
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 20, 2015, 09:17:23 AM
you can do professional sharpening at home by using a belt sander or by spending significantly more time and using many different grit stones, increasing as you go along.

I was planning on just buying this:
http://www.amazon.com/dp/B00006CJLM/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1XOY6Q6P0W8J5&coliid=I3A4WFQ4ICF55W
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 20, 2015, 10:02:07 AM
I was planning on just buying this:
http://www.amazon.com/dp/B00006CJLM/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=1XOY6Q6P0W8J5&coliid=I3A4WFQ4ICF55W
That's great for at home sharpening, but doesn't take the place of professional sharpening IMO.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 20, 2015, 10:15:15 AM
That's great for at home sharpening, but doesn't take the place of professional sharpening IMO.
So even with decent at home sharpening you still need to do pro one or two times a year?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 20, 2015, 10:36:05 AM
So even with decent at home sharpening you still need to do pro one or two times a year?
Unless you purchase professional equipment (and learn how to use it) for your house, yes.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 20, 2015, 10:48:07 AM
What kind of cutting board you use?

would love to know too. i can't stop thinking about trapped bacteria in the cuts. i don't have a dishwasher so that doesn't help.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 20, 2015, 11:24:29 AM
would love to know too. i can't stop thinking about trapped bacteria in the cuts. i don't have a dishwasher so that doesn't help.
I don't have a dish washer  either, that's why....

I normally use bamboo cutting boards, but I have a couple of plastic ones as well. The reason I'm not a huge fan of plastic is because it can stain and normally also shows the knife marks. I'm referring specifically to the thin, flexible plastic boards, not the thick, heavy duty ones.

Your point about the bacteria is good as well. Since you obviously use different cutting boards for raw meat, cooked meat, fruit and vegetables there's not too much cross-contamination happening. Finally, some cutting boards (like heavy-duty plastic) are better for cutting meat on since plastic is not porous and can be washed thoroughly to remove bacteria.
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 25, 2015, 10:25:42 PM
http://www.food.com/recipe/the-best-teriyaki-beef-jerky-387062

Awesome!
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 29, 2015, 12:06:44 AM


Unless you purchase professional equipment (and learn how to use it) for your house, yes.

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:09:12 AM

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:09:13 AM

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:09:13 AM

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 29, 2015, 12:15:00 AM
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.
Wow! I'll def make sure it'd a good return policy. You must feel so strongly that you had to write it thrice!
That article did say that surprisinglg all 6 testers loved the feel of this one, so I'm hopeful I won't need to return it. Do I go 8 inch or ten inch?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:26:32 AM
Wow! I'll def make sure it'd a good return policy. You must feel so strongly that you had to write it thrice!
That article did say that surprisinglg all 6 testers loved the feel of this one, so I'm hopeful I won't need to return it. Do I go 8 inch or ten inch?
I'm not sure why it wrote it thrice, but yes I do feel strongly about it. I personally am very comfortable with an 8 inch blade, while a 10 inch blade feels a little on the long side for me. Why not order both and see which one feels more comfortable to you?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 29, 2015, 12:29:08 AM
I'm not sure why it wrote it thrice, but yes I do feel strongly about it. I personally am very comfortable with an 8 inch blade, while a 10 inch blade feels a little on the long side for me. Why not order both and see which one feels more comfortable to you?
Or better yet I'll go into the Manhatten store or see if my Bob has them and check them out
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:30:42 AM
Or better yet I'll go into the Manhatten store or see if my Bob has them and check them out
That would be the best. Why do you think you would need a 10 inch blade over an 8 inch one? Are your hands really big? Are you a really big guy?
Title: Re: Food/Recipe Thread
Post by: Emkay on October 29, 2015, 02:12:10 AM

Seems like this $32 knife is highly recommended. Thoughts Yehoshua?
http://www.amazon.com/Victorinox-Fibrox-8-Inch-47520-5-2063-20/dp/B000638D32

https://www.cooksillustrated.com/equipment_reviews/1558-carbon-steel-knives
I have that exact knife, extremely happy with it.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on October 29, 2015, 09:02:36 AM
It looks like a good knife. The one thing and you can argue the most important thing about a knife is how it feels in your hand. The hardest thing about ordering knives on line is that unless you've held them in your hand and know the exact make and model number it may not work for you. You can order it, pick it up and try cutting with it, and within a few seconds know that it's not comfortable. If you do order from online make sure that they have a good return policy where that you purchase it with AMEX.

I am not concerned that NYB will order it with the appropriate CC!  :D
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 09:34:31 AM
I am not concerned that NYB will order it with the appropriate CC!  :D
Lol
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 10:30:54 AM
best way to prepare a rib steak using only regular oven? i usually spray with olive oil cooking spray, fresh pepper and sea salt. bake uncovered on 400 for 10 minutes, turn (with tongs, of course) and bake another 5 minutes.

anyone have anything better? it's good this way but i'm a bit bored.

i don't have a grill (gorge foreman is big enough only for 2 burgers). i don't wanna use a pan because i only have a skillet and it's a PITA to clean after searing a steak.
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on October 29, 2015, 10:32:55 AM
You should broil it until outside looks charred. Not sure about timing but I'm sure you can google it.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 10:34:39 AM
You should broil it until outside looks charred. Not sure about timing but I'm sure you can google it.

charred?! i like my steak med/rare. NOT well done
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 10:48:08 AM
best way to prepare a rib steak using only regular oven? i usually spray with olive oil cooking spray, fresh pepper and sea salt. bake uncovered on 400 for 10 minutes, turn (with tongs, of course) and bake another 5 minutes.

anyone have anything better? it's good this way but i'm a bit bored.

i don't have a grill (gorge foreman is big enough only for 2 burgers). i don't wanna use a pan because i only have a skillet and it's a PITA to clean after searing a steak.

Get a cast iron skillet.  Then don't have to clean.
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 29, 2015, 10:50:41 AM
charred?! i like my steak med/rare. NOT well done

If the heat is high enough it'll get a nice crust before inside cooks too much.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 10:51:31 AM
Get a cast iron skillet.  Then don't have to clean.
+1 Cast Iron is excellent because it's not only an excellent and even conductor of heat, but you shouldn't wash them. Ever. Just wipe it out with a paper towel, never, ever use soap, which will take off all the layers of oil they (or you) coated it with to make it non-stick.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 10:52:27 AM
i should still do it with oil/salt/pepper? that stays the same? what about incorporating pearl onions or fresh garlic?
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 29, 2015, 10:52:46 AM
+1 Cast Iron is excellent because it's not only an excellent and even conductor of heat, but you shouldn't wash them. Ever. Just wipe it out with a paper towel, never, ever use soap, which will take off all the layers of oil they (or you) coated it with to make it non-stick.

IINM you want to remove the oil THEY put. might not be kosher. often they use tallow
Title: Re: Food/Recipe Thread
Post by: MosheP on October 29, 2015, 10:57:36 AM
For today without going out and buying  a new pan.  Place a cookie sheet over your 2 largest burners on the stove top.  Crank up the heat for at least 5 min,  surface should be scorchingly hot. Place seasoned steaks at room temperature on the sheet.  After the initial sear approx 3 min flip and add some olive oil or margarine along with your preferred herbs.  Use a spoon to baste the steak as it continues cooking another 3 minutes.

At this time you can either eat a rare steak or place in another pan and finish in a 375 oven until you hit desired temperature .

Bon apetito
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 10:57:40 AM
i should still do it with oil/salt/pepper? that stays the same? what about incorporating pearl onions or fresh garlic?
Be careful with fresh garlic. Without a lot of liquid it can burn.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:00:44 AM
For today without going out and buying  a new pan.  Place a cookie sheet over your 2 largest burners on the stove top.  Crank up the heat for at least 5 min,  surface should be scorchingly hot. Place seasoned steaks at room temperature on the sheet.  After the initial sear approx 3 min flip and add some olive oil or margarine along with your preferred herbs.  Use a spoon to baste the steak as it continues cooking another 3 minutes.

At this time you can either eat a rare steak or place in another pan and finish in a 375 oven until you hit desired temperature .

Bon apetito

how is all that juice not falling down onto the stovetop??
Title: Re: Food/Recipe Thread
Post by: MosheP on October 29, 2015, 11:01:25 AM
how is all that juice not falling down onto the stovetop??
Cookie sheet has a 1/2 lip

It's by no means a very clean process,  but the delicious ones rarely are.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:02:03 AM
Cookie sheet has a 1/2 lip
a what now?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:03:50 AM
a what now?
The pan curves up like a baking pan, .5".
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:04:37 AM
The pan curves up like a baking pan, .5".

what pan?! he said put cookie sheet on burners...? ohhhh he meant the aluminum! i'm thinking of baking paper  ::) lol
Title: Re: Food/Recipe Thread
Post by: MosheP on October 29, 2015, 11:05:12 AM
what pan?! he said put cookie sheet on burners...? ohhhh he meant the aluminum! i'm thinking of baking paper  ::) lol
(http://i63.tinypic.com/29lnslw.jpg)
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:05:49 AM
d'oh
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:06:02 AM
Cookie sheet has a 1/2 lip

It's by no means a very clean process,  but the delicious ones rarely are.
What's the point of using a cookie sheet? Why not just use a regular pan, baste the steak as you mentioned, then put it in the over. If you don't want to put the pan in the over, just remove the steak and deglaze the pan with wine or stock to create a quick pan sauce or just water to remove anything stuck to the bottom. Hot pan+cold liquid removes everything from the bottom in a few seconds.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on October 29, 2015, 11:07:00 AM
Anyone with relatively easy and delicious Charcuterie recipes?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:07:12 AM
what pan?! he said put cookie sheet on burners...? ohhhh he meant the aluminum! i'm thinking of baking paper  ::) lol
I don't think disposable cookie sheets are meant to be put on burners. It's just flimsy aluminum, the worst conductor of heat.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:09:09 AM
I don't think disposable cookie sheets are meant to be put on burners. It's just flimsy aluminum, the worst conductor of heat.

i have cooked using disposable pans before (mainly Pesach). works fine. great in a pinch.
Title: Re: Food/Recipe Thread
Post by: MosheP on October 29, 2015, 11:15:03 AM
A Teflon pan is toxic if heated over 325 degrees.  A stainless steel is a pian to clean. 

If one doesn't have a cast iron,  this option would be great for a one time use. 

Pros include,  large cooking surface ( throw on some onions, garlic cloves, quartered tomatoes,  mushrooms) clean up by folding the on in 3 and placing in the trash. 

It will take time to get the pan really hot.  Direct heat with a high flame will get the "griddle"  hot enough.  Don't add oil until after the steak is down and there is some beef fat already rendered.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:34:18 AM
A Teflon pan is toxic if heated over 325 degrees.  A stainless steel is a pian to clean. 

If one doesn't have a cast iron,  this option would be great for a one time use. 

Pros include,  large cooking surface ( throw on some onions, garlic cloves, quartered tomatoes,  mushrooms) clean up by folding the on in 3 and placing in the trash. 

It will take time to get the pan really hot.  Direct heat with a high flame will get the "griddle"  hot enough.  Don't add oil until after the steak is down and there is some beef fat already rendered.
There are other types of pans with non-stick coatings besides Teflon (like enamel) that can endure temps above 325F.

To clean a stainless steel pan...

What's the point of using a cookie sheet? Why not just use a regular pan, baste the steak as you mentioned, then put it in the over. If you don't want to put the pan in the over, just remove the steak and deglaze the pan with wine or stock to create a quick pan sauce or just water to remove anything stuck to the bottom. Hot pan+cold liquid removes everything from the bottom in a few seconds.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:37:10 AM
anyone have experience with ceramic pot?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:37:36 AM
anyone have experience with ceramic pot?
What about them?
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:38:08 AM
What about them?

in regards to searing steak?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:39:45 AM
in regards to searing steak?
Well the problem with searing in a pot is the steam. It'll steam the steak nicely, but may not get a good crust. Then there's the issue of glazed vs unglazed.
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 11:42:12 AM
Anyone ever try steaming vegetables in the dishwasher?
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on October 29, 2015, 11:44:35 AM
Anyone ever try steaming vegetables in the dishwasher?
I heard that Rinse Aid adds loads of delicious flavour to vegetables.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:46:18 AM
Anyone ever try steaming vegetables in the dishwasher?

wtf?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:47:24 AM
Anyone ever try steaming vegetables in the dishwasher?
I've steamed them in a rice cooker while cooking rice. Tastes a lot better than the detergent after taste.
Title: Re: Food/Recipe Thread
Post by: Dr Moose on October 29, 2015, 11:48:01 AM
Anyone ever try steaming vegetables in the dishwasher?
Sounds like something you do in yeshiva. But no yeshiva guy will eat steamed vegetables, so i doubt this ever happened.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 11:48:48 AM
Sounds like something you do in yeshiva. But no yeshiva guy will eat steamed vegetables, so i doubt this ever happened.

sub veg for bread with cheese. sub dishwasher for iron...  ;D
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 11:54:54 AM
sub veg for bread with cheese. sub dishwasher for iron...  ;D
Also something you do while either travelling or in yeshiva.
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 12:05:20 PM
wtf?
http://www.tested.com/food/459155-weird-cooking-steaming-and-poaching-dishwasher-and-coffee-maker/
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 12:05:54 PM
http://www.tested.com/food/459155-weird-cooking-steaming-and-poaching-dishwasher-and-coffee-maker/

still EW
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on October 29, 2015, 12:06:09 PM

If the heat is high enough it'll get a nice crust before inside cooks too much.

+1 charred on the outside but still rare inside
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 12:07:26 PM
still EW

For steak, you can put on top of your car's engine block and drive around for 7 minutes.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 12:16:48 PM
For steak, you can put on top of your car's engine block and drive around for 7 minutes.

oh lawd
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 12:27:05 PM
Boilers have a pretty precise temperature setting, no?  Can you do sew vides in your boiler?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:29:37 PM
Boilers have a pretty precise temperature setting, no?  Can you do sew vides in your boiler?
You can open your boiler to fit anything in?
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 12:30:55 PM
No, you just turn the hot water on in the bathtub and make a small hole in the stopper so that it fills and empties at a constant rate.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:31:51 PM
No, you just turn the hot water on in the bathtub and make a small hole in the stopper so that it fills and empties at a constant rate.
Try it and let me know if it works for you. :)
Title: Re: Food/Recipe Thread
Post by: stbaum on October 29, 2015, 12:41:07 PM
No, you just turn the hot water on in the bathtub and make a small hole in the stopper so that it fills and empties at a constant rate.

if you pay for water, you may just wanna use recycled bathwater
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 12:44:15 PM
if you pay for water, you may just wanna use recycled bathwater
And if you live in CA even if you don't pay for water...
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 29, 2015, 01:58:42 PM
To get a good crust, you need to dry the steak really really well. it's also safer that way
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 02:04:06 PM
To get a good crust, you need to dry the steak really really well. it's also safer that way
+100
Title: Re: Food/Recipe Thread
Post by: benjie1305 on October 29, 2015, 02:15:02 PM
And I got all ignored in here with my Charcuterie question!  :-[
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 29, 2015, 04:59:48 PM
That would be the best. Why do you think you would need a 10 inch blade over an 8 inch one? Are your hands really big? Are you a really big guy?
I have small hands. Just thought maybe bigger is better,  utbyiur the amateur expert so I'll go 8 inch..



+1 Cast Iron is excellent because it's not only an excellent and even conductor of heat, but you shouldn't wash them. Ever. Just wipe it out with a paper towel, never, ever use soap, which will take off all the layers of oil they (or you) coated it with to make it non-stick.

You mean not even with water? Or wet paper towel is OK just don't use soap.

Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 05:01:46 PM
I have small hands. Just thought maybe bigger is better,  utbyiur the amateur expert so I'll go 8 inch..

Good idea
 
You mean not even with water? Or wet paper towel is OK just don't use soap.
Yup, cast iron is naturally non-stick, well at least after they season it, so just a dry (paper) towel is enough. You can use water if you really need to, or a dry scrub brush, but even water will remove oil.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 29, 2015, 05:03:29 PM
Yup, cast iron is naturally non-stick, well at least after they season it, so just a dry (paper) towel is enough. You can use water if you really need to, or a dry scrub brush, but even water will remove oil.
But without water there's still some remnants of steak on the pan. Then again I never tried scrubbing without water...
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 05:04:55 PM
But without water there's still some remnants of steak on the pan. Then again I never tried scrubbing without water...
There will be some residue, correct, but it just adds flavor for the next time you use it. True, anything made in the pan will be actually fleishig, but I assume that's ok with you.
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 05:25:09 PM
True, anything made in the pan will be actually fleishig, but I assume that's ok with you.

I'm actually not sure about that.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 05:25:45 PM
I'm actually not sure about that.
I defer to your halachic knowledge
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 05:30:36 PM
I defer to your halachic knowledge

Great, so now we're both not sure?
Title: Re: Food/Recipe Thread
Post by: David Smith on October 29, 2015, 05:39:00 PM
When people ask me about ddf, I tell them that the thread with 65 posts in 18 hours was the cooking thread.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 05:43:29 PM
When people ask me about ddf, I tell them that the thread with 65 posts in 18 hours was the cooking thread.
Hey, just because people like to travel doesn't mean that out of the 18k+ members there aren't a couple of foodies.  :D
Title: Re: Food/Recipe Thread
Post by: David Smith on October 29, 2015, 05:45:08 PM
Hey, just because people like to travel doesn't mean that out of the 18k+ members there aren't a couple of foodies.  :D
Or a lot. Can't claim not to like playing in the kitchen myself, although not professional in any way.
Title: Re: Food/Recipe Thread
Post by: mek on October 29, 2015, 07:27:49 PM
Yup, cast iron is naturally non-stick, well at least after they season it, so just a dry (paper) towel is enough. You can use water if you really need to, or a dry scrub brush, but even water will remove oil.

As a side point is there any kashrus issue with a preseason pan?
Title: Re: Food/Recipe Thread
Post by: MosheP on October 29, 2015, 07:29:59 PM
I love traveling,  and I love food.  That being said I will only ever travel to a destination that offers kosher food. 

I would never entertain a trip were I'm schlepping along kosher  food from back home to eat.  If there are no bakeries,  restaurants or shops I'm not visiting.


Title: Re: Food/Recipe Thread
Post by: Sport on October 29, 2015, 07:37:43 PM
Great, so now we're both not sure?
I believe you will not become Flieshig. (At least according to the Taz).
Title: Re: Food/Recipe Thread
Post by: benjie1305 on October 29, 2015, 07:42:21 PM

I love traveling,  and I live food.  That's been said I will only ever travel to a destination that offers kosher food. 

I would never entertain a trip were I'm schlepping along kosher local food to eat.  If there are no bakeries,  restaurants or shops I'm not visiting.

That's just sad. You'll miss out on many destinations.
Title: Re: Food/Recipe Thread
Post by: myb821 on October 29, 2015, 07:44:30 PM
I love traveling,  and I love food.  That being said I will only ever travel to a destination that offers kosher food. 

I would never entertain a trip were I'm schlepping along kosher  food from back home to eat.  If there are no bakeries,  restaurants or shops I'm not visiting.
that is extremely sad you literally knock of like 90% of the world
Title: Re: Food/Recipe Thread
Post by: MosheP on October 29, 2015, 07:45:48 PM
That's just sad. You'll miss out on many destinations.
I have no plans to make it everywhere. I'll begin with places that offer kosher food.  Once I've been to them all I would consider perhaps visiting some of the places where there is no kosher.  However I'm sure I'm a long way from getting to that point.
Title: Re: Food/Recipe Thread
Post by: shtank on October 29, 2015, 07:48:59 PM
As a side point is there any kashrus issue with a preseason pan?

There definitely is an issue. However, according to some, depending on the brand, it may be ok. In either case, you can run the pan through a self-clean cycle (libun) and then re-season it yourself.
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 08:06:10 PM
As a side point is there any kashrus issue with a preseason pan?

I can't see any reason not to need libun gamur, but others have been told libun kal/haggala is ok
Title: Re: Food/Recipe Thread
Post by: mek on October 29, 2015, 08:52:31 PM
There definitely is an issue. However, according to some, depending on the brand, it may be ok. In either case, you can run the pan through a self-clean cycle (libun) and then re-season it yourself.

Thanks!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 09:24:17 PM
I can't see any reason not to need libun gamur, but others have been told libun kal/haggala is ok
That's what I thought. Easier to buy unseasoned and season it yourself.
Title: Re: Food/Recipe Thread
Post by: henche on October 29, 2015, 10:21:02 PM
That's what I thought. Easier to buy unseasoned and season it yourself.

Very hard to find unseasoned for sale.  Probably because it starts rusting in seconds if it isn't seasoned.
Title: Re: Food/Recipe Thread
Post by: David Smith on October 29, 2015, 10:23:32 PM
Very hard to find unseasoned for sale.  Probably because it starts rusting in seconds if it isn't seasoned.
Coming from the one who married a pizza...
Title: Re: Food/Recipe Thread
Post by: CS1 on October 29, 2015, 10:23:43 PM
I love traveling,  and I love food.  That being said I will only ever travel to a destination that offers kosher food. 

I would never entertain a trip were I'm schlepping along kosher  food from back home to eat.  If there are no bakeries,  restaurants or shops I'm not visiting.

well, St. Barts and St. John are both totally worth visiting while in the Caribbean, even without Kosher food available for purchase.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 10:40:11 PM
well, St. Barts and St. John are both totally worth visiting while in the Caribbean, even without Kosher food available for purchase.
There's a lot more  places in the world worth visiting besides those that don't have (easy access)/any kosher food.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 29, 2015, 10:40:55 PM
Very hard to find unseasoned for sale.  Probably because it starts rusting in seconds if it isn't seasoned.
True, but I found that army/navy surplus stores tend to sell unseasoned.
Title: Re: Food/Recipe Thread
Post by: moish on October 30, 2015, 07:18:14 AM
+1 Cast Iron is excellent because it's not only an excellent and even conductor of heat, but you shouldn't wash them. Ever. Just wipe it out with a paper towel, never, ever use soap, which will take off all the layers of oil they (or you) coated it with to make it non-stick.
old wives tales. (both things you mentioned)

similar to the myth of searing meat to keep the juice in
Title: Re: Food/Recipe Thread
Post by: Yikes2179 on October 30, 2015, 07:57:06 AM


old wives tales. (both things you mentioned)

similar to the myth of searing meat to keep the juice in
+1

http://joepastry.com/2015/can-you-wash-cast-iron-pans/
Title: Re: Food/Recipe Thread
Post by: henche on October 30, 2015, 08:23:56 AM
old wives tales. (both things you mentioned)


Even the article you cite says to only use soap gently, and only if your pan is very well seasoned.

I can tell you my pans are not very well seasoned because I burnt off the factory "zillion degrees" seasoning, and we don't so much like filling our entire house with smoke.
Title: Re: Food/Recipe Thread
Post by: moish on October 30, 2015, 08:46:37 AM
Even the article you cite says to only use soap gently, and only if your pan is very well seasoned.

I can tell you my pans are not very well seasoned because I burnt off the factory "zillion degrees" seasoning, and we don't so much like filling our entire house with smoke.
i actually didnt cite any articles, but i will now since you asked so nicely

http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

and yes, the assumption we are working with is a well seasoned pan, the exact type the ones who believe in not washing it are referring to as well
Title: Re: Food/Recipe Thread
Post by: henche on October 30, 2015, 08:53:07 AM
i actually didnt cite any articles, but i will now since you asked so nicely

http://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

and yes, the assumption we are working with is a well seasoned pan, the exact type the ones who believe in not washing it are referring to as well

oops, meant to quote the fellow after you who linked an article.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 30, 2015, 09:18:49 AM
Nice articles, though I see the point about being able to wash with with soap lightly, I wouldn't say it's an old wives tale that you can't use it at all.
Title: Re: Food/Recipe Thread
Post by: stbaum on October 30, 2015, 10:17:23 AM
i'm assuming leftover meat (even after wiping) juices don't have an issue with bacteria as it's heated hot enough to kill them? i'm not a germ-a-phobe. just like to avoid food poisoning at all times  ;)
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on October 30, 2015, 10:41:05 AM

i'm assuming leftover meat (even after wiping) juices don't have an issue with bacteria as it's heated hot enough to kill them? i'm not a germ-a-phobe. just like to avoid food poisoning at all times  ;)


Correct
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 30, 2015, 12:47:19 PM
old wives tales. (both things you mentioned)

similar to the myth of searing meat to keep the juice in

Searing is for flavor (as far as I'm concerned)
I better example would have been letting meat rest so the juices redistribute. (you're saying good....say better)
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 30, 2015, 12:53:28 PM
Searing is for flavor (as far as I'm concerned)
I better example would have been letting meat rest so the juices redistribute. (you're saying good....say better)
+1. No one said that searing seals in flavor.
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on October 30, 2015, 01:30:51 PM
+1. No one said that searing seals in flavor.
Plenty of people say that.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on October 30, 2015, 01:57:11 PM
Plenty of people say that.
Searing adds flavor, but it doesn't seal in flavor. Resting seals in flavor.
Title: Re: Food/Recipe Thread
Post by: moish on October 31, 2015, 03:31:39 PM
to be clear, for many years there was a myth that searing does seal in the juices. this myth has been debunked.

i was comparing what yehoshua said regarding cast iron to that myth

but yes, the point of searing is to add flavor through the maillard reaction.

As far as resting, it has been proven to redistribute the juices inside, thus saving juice from the moment you cut into it
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 31, 2015, 08:09:19 PM
to be clear, for many years there was a myth that searing does seal in the juices. this myth has been debunked.

i was comparing what yehoshua said regarding cast iron to that myth

but yes, the point of searing is to add flavor through the maillard reaction.

As far as resting, it has been proven to redistribute the juices inside, thus saving juice from the moment you cut into it

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html
Title: Re: Food/Recipe Thread
Post by: henche on October 31, 2015, 09:27:33 PM
http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

So, he took roasts 6" long, 4" wide, 3" tall, weighing 2.2 pounds, and roasted them in a 400°F kitchen oven. Pork loin has very little fat, so any weight loss during cooking and cutting is mostly water. As with the steaks, he salted the meat with 1/3 teaspoon of table salt per pound a few hours before cooking, just as a good cook would.

He then cooked them, removing them at 140°F internal. During cooking they lost about 20% of their weight due to dripping and evaporation. One sat three minutes and then he cut it into 3/8" slices, the other waited 20 minutes before slicing. After slicing he waited five minutes and collected the juices and weighed them. The difference seemed significant: three ounces came out of the unrested meat compared to two ounces from the rested meat. But that's only a diff of one ounce from a 33 ounce roast!

One might say that this is an ounce of precious liquid lost, but Blonder then poured all three ounces from the unrested meat on top of the slices, like most of us do after carving, and the meat drank up about an ounce, so what remained was precisely the difference between the rested and unrested meat!

I'm unconvinced. 1 oz of liquid on a 33 oz roast seems significant to me.  And I don't always catch all the liquid from my cutting board. 

I've seen a hot roast cut, and it definitely seemed to leech a lot more liquid than a cooled roast.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on October 31, 2015, 09:30:06 PM
Galerete recipe?
Title: Re: Food/Recipe Thread
Post by: moko on October 31, 2015, 11:14:32 PM
Galerete recipe?
4 knee bones in a 4 qt pot. 1 large onion (I add carrots, celery , & squash just for the cooking phase and then take them out) salt , garlic, and pepper to taste.
Cook it for a couple of hours on medium (u can add water if it's evaporating to quickly ) and then simmer for another couple of hours. A four qt  pot should yield about 16 oz - if you have too much liquid it won't gel. Then scrape the meat off the bones, grind the meat and add to the "soup" then pour into container of choice (shallow) and chill.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on October 31, 2015, 11:32:06 PM
Thanks
Title: Re: Food/Recipe Thread
Post by: noturbizniss on November 01, 2015, 07:14:43 AM
I'm unconvinced. 1 oz of liquid on a 33 oz roast seems significant to me.  And I don't always catch all the liquid from my cutting board. 

I've seen a hot roast cut, and it definitely seemed to leech a lot more liquid than a cooled roast.
I'll take the unnoticeable 1oz and guarantee the exact doneness tenp
Title: Re: Food/Recipe Thread
Post by: henche on November 01, 2015, 07:20:21 AM
I'll take the unnoticeable 1oz and guarantee the exact doneness tenp

Fair point.

I just remember the one time we made like 6 roasts for a shabbos sheva brachos, and cut them all up and so sadly watched all the juice run all over the place.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on November 01, 2015, 07:42:03 AM
Fair point.

I just remember the one time we made like 6 roasts for a shabbos sheva brachos, and cut them all up and so sadly watched all the juice run all over the place.
If you ate them immediately they should taste just as good. I know with my steaks the ten degree rise is garbage I get anywhere from 15 to 20.ive stopped stress at 115 and they ended at 135 or more. Roasts are even worse
Title: Re: Food/Recipe Thread
Post by: henche on November 01, 2015, 07:51:46 AM
If you ate them immediately they should taste just as good. I know with my steaks the ten degree rise is garbage I get anywhere from 15 to 20.ive stopped stress at 115 and they ended at 135 or more. Roasts are even worse

I don't usually eat roasts immediately. I usually roast them and eat them 1-2 days later on yontiff.
Title: Re: Food/Recipe Thread
Post by: incendia on November 01, 2015, 09:32:29 AM
I don't usually eat roasts immediately. I usually roast them and eat them 1-2 days later on yontiff.

why not cook them on yomtov

on RH we put a roast in b/f shul [at a low temo] and when we came home we jacked up the temp because we were hungry
Title: Re: Food/Recipe Thread
Post by: cholent on November 01, 2015, 09:39:19 AM
why not cook them on yomtov

on RH we put a roast in b/f shul [at a low temo] and when we came home we jacked up the temp because we were hungry
Can't adjust the temp on my oven on yt
Title: Re: Food/Recipe Thread
Post by: henche on November 01, 2015, 11:27:54 AM
why not cook them on yomtov


1. Don't want to. Want to relax.
2. Only works for day meals.
Title: Re: Food/Recipe Thread
Post by: Emkay on November 05, 2015, 03:42:51 PM
looking for a good schnitzel dipping sauce, not the dougies style one, anyone?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on November 05, 2015, 03:49:44 PM
looking for a good schnitzel dipping sauce, not the dougies style one, anyone?

Whats the dougie style one?

I like Mayo-Sriracha and Honey-Sriracha dips.
Title: Re: Food/Recipe Thread
Post by: Emkay on November 05, 2015, 04:23:02 PM
Whats the dougie style one?

I like Mayo-Sriracha and Honey-Sriracha dips.
The classic hot sauce honey combo
Title: Re: Food/Recipe Thread
Post by: benjie1305 on November 05, 2015, 04:42:57 PM
The classic hot sauce honey combo

Pesto-Mayo
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 05, 2015, 05:20:22 PM
garlic mayo

also, the great kosher restaurants book has one with cranberry and bbq sauce
Title: Re: Food/Recipe Thread
Post by: benjie1305 on November 05, 2015, 05:20:35 PM
so much mayo!! ;D
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 05, 2015, 05:22:34 PM


sweet chili looks good
Title: Re: Food/Recipe Thread
Post by: shtank on November 05, 2015, 10:34:15 PM
looking for a good schnitzel dipping sauce, not the dougies style one, anyone?

http://foodwishes.blogspot.com/2010/01/honey-mustard-sauce-something-to-dip.html
I also love that site for everything. Here's the schnitzel itself:
http://foodwishes.blogspot.com/2010/01/let-your-chicken-fingers-do-walking.html
Another, more exotic option:
http://foodwishes.blogspot.com/2013/08/peanut-dipping-sauce-to-serve-or-not-to.html
Title: Re: Food/Recipe Thread
Post by: mek on November 05, 2015, 11:08:11 PM
looking for a good schnitzel dipping sauce, not the dougies style one, anyone?

3/4 C brown sugar
1 T mustard
5 T ketchup
2 T oil
2 T vinegar
1/2 T bourbon
Title: Re: Food/Recipe Thread
Post by: etech0 on November 06, 2015, 10:27:18 AM
looking for a good schnitzel dipping sauce, not the dougies style one, anyone?
honey, mustard, and a little teriyaki?
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 06, 2015, 03:54:37 PM
http://foodwishes.blogspot.com/2010/01/honey-mustard-sauce-something-to-dip.html (http://foodwishes.blogspot.com/2010/01/honey-mustard-sauce-something-to-dip.html)
I also love that site for everything. Here's the schnitzel itself:
http://foodwishes.blogspot.com/2010/01/let-your-chicken-fingers-do-walking.html (http://foodwishes.blogspot.com/2010/01/let-your-chicken-fingers-do-walking.html)
Another, more exotic option:
http://foodwishes.blogspot.com/2013/08/peanut-dipping-sauce-to-serve-or-not-to.html (http://foodwishes.blogspot.com/2013/08/peanut-dipping-sauce-to-serve-or-not-to.html)

He's a little annoying to listen to but he has great, easy recipes
Title: Re: Food/Recipe Thread
Post by: benjie1305 on November 06, 2015, 03:59:35 PM
He's a little annoying to listen to but he has great, easy recipes

Chef John? I love Chef John!  :D
Title: Re: Food/Recipe Thread
Post by: SamKey on November 07, 2015, 12:13:57 PM
3/4 C brown sugar
1 T mustard
5 T ketchup
2 T oil
2 T vinegar
1/2 T bourbon
What a waste of bourbon....
Title: Re: Food/Recipe Thread
Post by: bb1836 on November 07, 2015, 07:21:32 PM
you can now preorder the upcoming release of Everyday Secret Restaurant Recipes
The book will be released on November 10, 2015 as sells now for $26.35

https://www.amazon.com/s/ref=nb_sb_ss_c_0_15?url=search-alias%3Daps&field-keywords=everyday+secret+restaurant+recipes&sprefix=everyday+secret%2Caps%2C163
Title: Re: Food/Recipe Thread
Post by: shtank on November 07, 2015, 07:26:58 PM
He's a little annoying to listen to but he has great, easy recipes

He has a pretty dry sense of humor but between him and Alton Brown I have really learned how to cook.
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 07, 2015, 07:50:18 PM
you can now preorder the upcoming release of Everyday Secret Restaurant Recipes
The book will be released on November 10, 2015 as sells now for $26.35

https://www.amazon.com/s/ref=nb_sb_ss_c_0_15?url=search-alias%3Daps&field-keywords=everyday+secret+restaurant+recipes&sprefix=everyday+secret%2Caps%2C163 (https://www.amazon.com/s/ref=nb_sb_ss_c_0_15?url=search-alias%3Daps&field-keywords=everyday+secret+restaurant+recipes&sprefix=everyday+secret%2Caps%2C163)

I didn't love the first one
Title: Re: Food/Recipe Thread
Post by: cholent on November 07, 2015, 07:56:03 PM
I didn't love the first one
I think the issue I had with the first one was that all the recipes were expensive and time consuming. This one shouldn't have those issues
Title: Re: Food/Recipe Thread
Post by: bb1836 on November 07, 2015, 08:05:05 PM
I didn't love the first one
most of the recipes were impractical but there were some not bad ones. the donuts were freakin heaven!!!
Title: Re: Food/Recipe Thread
Post by: aygart on November 09, 2015, 11:25:16 PM
Do any of you have experience with these air fryers or tabletop convection ovens?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 09, 2015, 11:40:49 PM
Do any of you have experience with these air fryers or tabletop convection ovens?
🙋tabletop convection ovens.
Title: Re: Food/Recipe Thread
Post by: aygart on November 09, 2015, 11:42:20 PM
🙋tabletop convection ovens.
What you tell me about them? What are their advantages etc?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 09, 2015, 11:46:06 PM
What you tell me about them? What are their advantages etc?
Well for one thing they take up a lot less room than a regular oven. I have both a convection toaster oven and NuWave wave oven. The NuWave oven works a little differently than a standard convection oven, because it uses three different types of heating whereas the convection toaster oven works exactly like a regular oven. I'm very comfortable baking in the convection toaster oven whereas we mainly use the NuWave oven for chicken. Our regular oven is dairy.
Title: Re: Food/Recipe Thread
Post by: aygart on November 11, 2015, 02:55:50 PM
Well for one thing they take up a lot less room than a regular oven. I have both a convection toaster oven and NuWave wave oven. The NuWave oven works a little differently than a standard convection oven, because it uses three different types of heating whereas the convection toaster oven works exactly like a regular oven. I'm very comfortable baking in the convection toaster oven whereas we mainly use the NuWave oven for chicken. Our regular oven is dairy.
THanks. I was really referring to the way they cook. Do these air fryers really taste fried?
Title: Re: Food/Recipe Thread
Post by: henche on November 11, 2015, 03:35:11 PM
Well for one thing they take up a lot less room than a regular oven. I have both a convection toaster oven and NuWave wave oven. The NuWave oven works a little differently than a standard convection oven, because it uses three different types of heating whereas the convection toaster oven works exactly like a regular oven. I'm very comfortable baking in the convection toaster oven whereas we mainly use the NuWave oven for chicken. Our regular oven is dairy.

You eat chicken?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 11, 2015, 03:42:57 PM
You eat chicken?
Nope, but DW does.
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 11, 2015, 05:48:38 PM
I think the issue I had with the first one was that all the recipes were expensive and time consuming. This one shouldn't have those issues

Also, some "recipes" weren't recipes at all. In one recipe where the main ingredient is gravy, it says to buy powdered gravy!
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on November 12, 2015, 01:12:31 PM
Anyone know where to find kosher golden syrup?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 12, 2015, 01:14:47 PM
Anyone know where to find kosher golden syrup?
Just use corn syrup if you don't live in Canada, UK or Australia, or near a store that sells imported goods from those countries. What are you making?
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on November 12, 2015, 01:50:34 PM
I specifically don't want to use corn syrup. Pecan pie.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 12, 2015, 02:02:04 PM
I specifically don't want to use corn syrup. Pecan pie.
What's wrong with corn syrup?
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on November 12, 2015, 02:43:52 PM

What's wrong with corn syrup?

Supposedly, golden syrup tastes better. I generally use corn syrup but I was told to try it.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 12, 2015, 02:48:39 PM
Supposedly, golden syrup tastes better. I generally use corn syrup but I was told to try it.
Oh, so suggesting trying to get your hands on glucose syrup wouldn't help then. I think the point of golden syrup is that it has a molasses flavor, which is already in corn syrup. After all, there's no other flavors in it; it's all sugar.
Title: Re: Food/Recipe Thread
Post by: shtank on November 12, 2015, 03:02:29 PM
I specifically don't want to use corn syrup. Pecan pie.
Never seen golden syrup in stores but here's a pecan pie w/o corn syrup that's very good, tho I haven't made in a while:
http://benstarr.com/recipes/perfect-pecan-pie-with-no-corn-syrup-option/
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 12, 2015, 10:01:21 PM
http://www.laurainthekitchen.com/recipes/pecan-pie-mini-muffins/

These are very easy and good!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 13, 2015, 12:25:08 AM
http://www.laurainthekitchen.com/recipes/pecan-pie-mini-muffins/

These are very easy and good!
I was going to make those, but instead I decided on http://www.laurainthekitchen.com/recipes/almond-apple-tarts/
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on November 13, 2015, 07:29:24 AM
Anyone know where to find kosher golden syrup?

This (http://www.amazon.com/Lyles-Golden-Syrup-10-6-Fluid/dp/B000WR22CA) is from the UK and is kosher. They also have squeezable bottles (http://www.amazon.com/Lyles-Golden-Syrup-Bottles-Pack/dp/B00F746KYO).
Title: Re: Food/Recipe Thread
Post by: grodnoking on November 13, 2015, 08:08:52 AM
Help! Whats the best way to cook a 15 pound roast before shabbos?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on November 13, 2015, 08:33:21 AM
Help! Whats the best way to cook a 15 pound roast before shabbos?
If you started it in a low oven now it'd be done in time.
Title: Re: Food/Recipe Thread
Post by: cholent on November 13, 2015, 08:43:16 AM
Help! Whats the best way to cook a 15 pound roast before shabbos?
What type of roast?
Title: Re: Food/Recipe Thread
Post by: Sport on November 19, 2015, 09:34:58 PM
Any good recipes for 2nd cut brisket ? Smokers not set up yet so I'll need to cook it in stove.
Title: Re: Food/Recipe Thread
Post by: henche on November 19, 2015, 09:37:00 PM
Any good recipes for 2nd cut brisket ? Smokers not set up yet so I'll need to cook it in stove.

Use your smoker rub, wrap in foil, put in oven at 225 for a bunch of hours.
Title: Re: Food/Recipe Thread
Post by: Sport on November 19, 2015, 09:38:20 PM
Use your smoker rub, wrap in foil, put in oven at 225 for a bunch of hours.
Will it get the same bark ?
Title: Re: Food/Recipe Thread
Post by: henche on November 19, 2015, 09:41:09 PM
Will it get the same bark ?

Uncover it for last hour.  Drain the juice and reduce it on stove until thick and use as bbq sauce.
Title: Re: Food/Recipe Thread
Post by: Sport on November 19, 2015, 09:43:09 PM
Uncover it for last hour.  Drain the juice and reduce it on stove until thick and use as bbq sauce.
Thanks gonna try this.
Title: Re: Food/Recipe Thread
Post by: henche on November 19, 2015, 09:50:07 PM
Thanks gonna try this.

hold on, I'll give you recipe
Title: Re: Food/Recipe Thread
Post by: henche on November 19, 2015, 09:53:01 PM
hold on, I'll give you recipe

http://smittenkitchen.com/blog/2015/06/oven-ribs-even-better/
Title: Re: Food/Recipe Thread
Post by: Sport on November 19, 2015, 10:03:21 PM
hold on, I'll give you recipe
Too late, just finished applying the bbbr http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

I'll have to try yours next time.
Eta: anyways wife just finished the paprika on the fish, so wouldn't have been able to use that recipe now.
Title: Re: Food/Recipe Thread
Post by: cholent on November 19, 2015, 10:23:38 PM
Too late, just finished applying the bbbr http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

I'll have to try yours next time.
Eta: anyways wife just finished the paprika on the fish, so wouldn't have been able to use that recipe now.

No worries, bbbr is great! I made a brisket with that in the oven for RH, it was great! Maybe I'll upload a pic soon if I get a chance
Title: Re: Food/Recipe Thread
Post by: henche on November 19, 2015, 10:34:46 PM
Too late, just finished applying the bbbr http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

I'll have to try yours next time.
Eta: anyways wife just finished the paprika on the fish, so wouldn't have been able to use that recipe now.

Yah, yah, I was sending it more for hte cookiing directions than the rub. 
Title: Re: Food/Recipe Thread
Post by: cholent on November 20, 2015, 01:10:11 AM
No worries, bbbr is great! I made a brisket with that in the oven for RH, it was great! Maybe I'll upload a pic soon if I get a chance
(http://images.tapatalk-cdn.com/15/11/19/bb5a8a26b3497de424c85326b916d59c.jpg)
Title: Re: Food/Recipe Thread
Post by: Sport on November 20, 2015, 08:47:17 AM
(http://images.tapatalk-cdn.com/15/11/19/bb5a8a26b3497de424c85326b916d59c.jpg)
Yeah I've used the bbbr before.
Pic Looks delicious..
Title: Re: Food/Recipe Thread
Post by: Iz on November 28, 2015, 10:07:07 PM
I'm looking for a knife for slicing meat. I think I need a carving knife (not a chef's knife), correct? I found these 2:

http://www.amazon.com/gp/product/B000FMVS40?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER
http://www.amazon.com/gp/product/B000ECOF4Q?psc=1&redirect=true&ref_=ox_sc_act_title_1&smid=ATVPDKIKX0DER

Any thoughts on them? Any other good deals out there?

Thanks!
Title: Re: Food/Recipe Thread
Post by: ushdadude on November 28, 2015, 11:11:15 PM
I think I'm gonna bite the bullet and get this

http://www.thermoworks.com/products/thermapen/
Title: Re: Food/Recipe Thread
Post by: CS1 on November 28, 2015, 11:28:27 PM
I think I'm gonna bite the bullet and get this

http://www.thermoworks.com/products/thermapen/

nice -- i see that it goes up to 572 degrees.
Title: Re: Food/Recipe Thread
Post by: Mikeoracle on November 29, 2015, 02:18:00 PM
I finally took the leap and ordered the Anova One- now on sale for $99;
http://anovaculinary.com/2015-holiday-sale/?utm_source=hellobar&utm_medium=banner&utm_campaign=2015%20holiday%20sale

Looking forward to experimenting
Title: Re: Food/Recipe Thread
Post by: Iz on November 29, 2015, 02:27:29 PM
I'm looking for a knife for slicing meat. I think I need a carving knife (not a chef's knife), correct? I found these 2:

http://www.amazon.com/gp/product/B000FMVS40?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER
http://www.amazon.com/gp/product/B000ECOF4Q?psc=1&redirect=true&ref_=ox_sc_act_title_1&smid=ATVPDKIKX0DER

Any thoughts on them? Any other good deals out there?

Thanks!
BUMP, please? :)
Title: Re: Food/Recipe Thread
Post by: aygart on November 29, 2015, 04:07:55 PM
I'm looking for a knife for slicing meat. I think I need a carving knife (not a chef's knife), correct? I found these 2:

http://www.amazon.com/gp/product/B000FMVS40?psc=1&redirect=true&ref_=ox_sc_act_title_2&smid=ATVPDKIKX0DER
http://www.amazon.com/gp/product/B000ECOF4Q?psc=1&redirect=true&ref_=ox_sc_act_title_1&smid=ATVPDKIKX0DER

Any thoughts on them? Any other good deals out there?

Thanks!
I personally prefer cut steel knives for slicing meat. I also like it longer. Possible one is due to the other. Lately I have been using this one but have a feeling that some of the bigger foodies than me will not like it.
http://www.amazon.com/gp/product/B003AQAZF6?psc=1&redirect=true&ref_=oh_aui_search_detailpage
Title: Re: Food/Recipe Thread
Post by: Iz on November 29, 2015, 04:21:51 PM
Thanks. What do you say, foodies? :)
Title: Re: Food/Recipe Thread
Post by: Emkay on November 29, 2015, 05:51:15 PM
I personally prefer cut steel knives for slicing meat. I also like it longer. Possible one is due to the other. Lately I have been using this one but have a feeling that some of the bigger foodies than me will not like it.
http://www.amazon.com/gp/product/B003AQAZF6?psc=1&redirect=true&ref_=oh_aui_search_detailpage
I use this. Same idea just infinitely better
http://www.amazon.com/gp/aw/d/B0000CFDB9/ref=mp_s_a_1_1?qid=1448837430&sr=8-1&pi=SX200_QL40&keywords=victorinox+12+fibrox+granton+edge+slicing+carving+knife&dpPl=1&dpID=31yweAgsXCL&ref=plSrch
Title: Re: Food/Recipe Thread
Post by: aygart on November 29, 2015, 06:04:33 PM
I use this. Same idea just infinitely better
http://www.amazon.com/gp/aw/d/B0000CFDB9/ref=mp_s_a_1_1?qid=1448837430&sr=8-1&pi=SX200_QL40&keywords=victorinox+12+fibrox+granton+edge+slicing+carving+knife&dpPl=1&dpID=31yweAgsXCL&ref=plSrch

I can see that this one would probably be much better. I was looking at that at the time I bought mine and IIRC at the time the price was higher and the one I bought was lower than it is now at $8. I bought the one I did figuring that I will see how I like that type and then once I find it to not be so good I will upgrade.
Title: Re: Food/Recipe Thread
Post by: Sport on December 06, 2015, 09:44:44 PM
Finally got my smoker back together.
Smoked this brisket over night.
(http://images.tapatalk-cdn.com/15/12/06/0ef3199c4f6db18ffa0a5a93e5361c0a.jpg)(http://images.tapatalk-cdn.com/15/12/06/bd3e14ff184630c84616cbca1fc708e7.jpg)
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 06, 2015, 10:34:20 PM
(http://images.tapatalk-cdn.com/15/12/06/93087ae454bfacb9df7718a707948045.jpg)

Homemade Boston Cream donuts. Yum!
Title: Re: Food/Recipe Thread
Post by: etech0 on December 06, 2015, 10:45:23 PM
They look great! What's in the Boston Cream?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 06, 2015, 11:15:04 PM
It's just a standard custard recipe: milk, flour, sugar, egg yolk, salt and vanilla beans.
Title: Re: Food/Recipe Thread
Post by: etech0 on December 06, 2015, 11:19:02 PM
It's just a standard custard recipe: milk, flour, sugar, egg yolk, salt and vanilla beans.
yum!
Title: Re: Food/Recipe Thread
Post by: Emkay on December 07, 2015, 02:38:39 AM
(http://images.tapatalk-cdn.com/15/12/06/93087ae454bfacb9df7718a707948045.jpg)

Homemade Boston Cream donuts. Yum!
Gluten free?
Title: Re: Food/Recipe Thread
Post by: benjie1305 on December 07, 2015, 07:17:49 AM

It's just a standard custard recipe: milk, flour, sugar, egg yolk, salt and vanilla beans.

Great!
Title: Re: Food/Recipe Thread
Post by: gingyguy on December 07, 2015, 08:18:10 AM
gonna put pieces of pastrami in my latka batter
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 07, 2015, 08:58:16 AM
Gluten free?
No. They didn't come out as puffy as they should have for other (avoidable) reasons.
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 07, 2015, 10:59:06 PM
(http://i65.tinypic.com/293wo3l.jpg)

Sugar coated donuts waiting to be filled with jelly
Title: Re: Food/Recipe Thread
Post by: Emkay on December 10, 2015, 07:16:44 AM
anyone have a good recipe for Beef shank/Foreshank?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 10, 2015, 09:54:42 AM
(http://i65.tinypic.com/293wo3l.jpg)

Sugar coated donuts waiting to be filled with jelly
How'd they turn out?
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 10, 2015, 10:58:29 AM
How'd they turn out?

incredible! slight crisp to the outside but like a cloud inside.
Only issue is that i used smuckers strawberry jam on the inside. tasted a little commercial. i would use a gourmet jam next time
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on December 10, 2015, 11:09:59 AM
I had trouble finding jelly for sufganiyot so I just asked the bakery to give me some
Regular jelly or jam doesn't have the right consistency
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on December 10, 2015, 11:15:31 AM
I had trouble finding jelly for sufganiyot so I just asked the bakery to give me some
Regular jelly or jam doesn't have the right consistency
I think its just watered down
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 10, 2015, 11:17:46 AM
I had trouble finding jelly for sufganiyot so I just asked the bakery to give me some
Regular jelly or jam doesn't have the right consistency

i actually liked having a thicker jam. these donuts can hold it.
Title: Re: Food/Recipe Thread
Post by: MC on December 10, 2015, 11:20:02 AM
incredible! slight crisp to the outside but like a cloud inside.
Only issue is that i used smuckers strawberry jam on the inside. tasted a little commercial. i would use a gourmet jam next time
What was your doughnut recipe?
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 10, 2015, 11:30:44 AM
What was your doughnut recipe?

http://www.laurainthekitchen.com/recipes/jelly-donut/
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 10, 2015, 11:36:48 AM
Glad to hear they turned out. I hope to make them this weekend.
Title: Re: Food/Recipe Thread
Post by: shtank on December 10, 2015, 10:01:55 PM
Made a Chanukah version of eggs Benedict tonight. Latkes instead of English muffins and lox instead of bacon. Pretty amazing to be honest.

Also made cronuts. They're the at-home version of the real ones. Recipe is by Dominique Ansel. Long process but quite amazing.
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 10, 2015, 10:07:18 PM
Made a Chanukah version of eggs Benedict tonight. Latkes instead of English muffins and lox instead of bacon. Pretty amazing to be honest.

Also made cronuts. They're the at-home version of the real ones. Recipe is by Dominique Ansel. Long process but quite amazing.

Awesome! that's intense, i only do relatively easy recipes
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 10, 2015, 10:16:35 PM
Cronut looks amazing! Quite a long process indeed.
Title: Re: Food/Recipe Thread
Post by: shtank on December 10, 2015, 11:35:25 PM
It's a little intense. 3 days for about an hour a day.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 11, 2015, 07:10:02 AM
It's a little intense. 3 days for about an hour a day.
The recipe I have does take about 3 days, but it's mainly about the small steps you need to do to laminate the dough. Actually cutting and frying the cronuts is the easy part.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on December 11, 2015, 07:11:49 AM
Wow. 3 days is really pushing it. Yehoshua, are you on the east coast? If not I don't know how you are functioning right now + visit me and drop off some donuts!  :D
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 11, 2015, 07:14:54 AM
Wow. 3 days is really pushing it. Yehoshua, are you on the east coast? If not I don't know how you are functioning right now + visit me and drop off some donuts!  :D
Yes, I'm on the east coast. 1 day for making the dough, 1 day laminating it, one day frying (or baking in the case of croissants).
Title: Re: Food/Recipe Thread
Post by: benjie1305 on December 11, 2015, 07:15:59 AM
Yes, I'm on the east coast. 1 day for making the dough, 1 day laminating it, one day frying (or baking in the case of croissants).

I am available on Sunday so that works out nicely!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 11, 2015, 07:43:47 AM
I am available on Sunday so that works out nicely!
Excellent. If you're in PHL let me know.
Title: Re: Food/Recipe Thread
Post by: shtank on December 11, 2015, 07:48:14 AM
The recipe I have does take about 3 days, but it's mainly about the small steps you need to do to laminate the dough. Actually cutting and frying the cronuts is the easy part.
That is exactly right. It really isn't as hard as ppl assume when they hear 3 days. It's just technical. Plus it has a few different components. A filling, a glaze, a sugar to coat the outside (that last thing takes almost no time tho). You also have to make a butter block. Everything has to be even. You have to be careful not to tear the dough. Also, if you don't have a deep fryer, you need a good thermometer and the frying oil has to be kept at a consistent temp. The butter will burn while inside stays raw if too high and the outside won't be crispy if too low. Most doughnuts don't require as high a precision level.

I highly recommend ppl try this if they enjoy challenging cooking. The flavor of the dough is incredible due to the butter and long fermentation time. The texture is unique and really amazing. Results make the effort worthwhile.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on December 11, 2015, 09:39:58 AM
Wth is a cronut? Excuse my ignorance
Title: Re: Food/Recipe Thread
Post by: benjie1305 on December 11, 2015, 09:53:25 AM
Wth is a cronut? Excuse my ignorance

Croissant+Donut. GIYF.
Title: Re: Food/Recipe Thread
Post by: Sport on December 11, 2015, 12:15:38 PM
That is exactly right. It really isn't as hard as ppl assume when they hear 3 days. It's just technical. Plus it has a few different components. A filling, a glaze, a sugar to coat the outside (that last thing takes almost no time tho). You also have to make a butter block. Everything has to be even. You have to be careful not to tear the dough. Also, if you don't have a deep fryer, you need a good thermometer and the frying oil has to be kept at a consistent temp. The butter will burn while inside stays raw if too high and the outside won't be crispy if too low. Most doughnuts don't require as high a precision level.

I highly recommend ppl try this if they enjoy challenging cooking. The flavor of the dough is incredible due to the butter and long fermentation time. The texture is unique and really amazing. Results make the effort worthwhile.
I accept the challenge! You have a recipe ?
Title: Re: Food/Recipe Thread
Post by: Mikeoracle on December 12, 2015, 07:49:37 PM
Just got my first sous vide (Anova one)! Any good recipes to get me started?
Title: Re: Food/Recipe Thread
Post by: henche on December 12, 2015, 08:11:49 PM
Just got my first sous vide (Anova one)! Any good recipes to get me started?

Pump it up to 300 degrees, and fry donuts.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on December 12, 2015, 08:17:03 PM
Pump it up to 300 degrees, and fry donuts.
Title: Re: Food/Recipe Thread
Post by: shtank on December 12, 2015, 08:59:32 PM
I accept the challenge! You have a recipe ?
I'll try to get it scanned and get it to you soon
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 12, 2015, 08:59:57 PM
Just post it here.
Title: Re: Food/Recipe Thread
Post by: shtank on December 12, 2015, 09:04:50 PM
Just post it here.
Gonna prob be too large a file
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 12, 2015, 09:19:52 PM
Gonna prob be too large a file
So I'd like a copy too please
Title: Re: Food/Recipe Thread
Post by: shtank on December 12, 2015, 09:37:40 PM
So I'd like a copy too please

Here it is:
 Cronut Recipe (https://drive.google.com/file/d/0By66EC0k-UefYmJqekstd2UxMnc/view?usp=sharing)
Title: Re: Food/Recipe Thread
Post by: benjie1305 on December 12, 2015, 09:49:21 PM
Here it is:
 Cronut Recipe (https://drive.google.com/file/d/0By66EC0k-UefYmJqekstd2UxMnc/view?usp=sharing)

Sweet.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 12, 2015, 09:58:32 PM
Here it is:
 Cronut Recipe (https://drive.google.com/file/d/0By66EC0k-UefYmJqekstd2UxMnc/view?usp=sharing)
Thanks! Which book is it from again?
Title: Re: Food/Recipe Thread
Post by: shtank on December 12, 2015, 10:05:19 PM
Thanks! Which book is it from again?

This one:
http://www.amazon.com/Dominique-Ansel-The-Secret-Recipes/dp/1476764190
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 12, 2015, 10:06:11 PM
This one:
http://www.amazon.com/Dominique-Ansel-The-Secret-Recipes/dp/1476764190
Nice!
Title: Re: Food/Recipe Thread
Post by: ilherman on December 16, 2015, 01:38:53 AM
Has anyone tried the Strawberry Shortcake from Shallots with the recipe from the everyday secrets cookbook? Does it indeed taste like the one from Shallots?
Title: Re: Food/Recipe Thread
Post by: beeweegee on December 18, 2015, 09:55:45 AM
I see lots of recipes for ribs in this thread. Is there a consensus for the best recipe for spareribs? Thanks.
Title: Re: Food/Recipe Thread
Post by: aygart on December 18, 2015, 11:56:13 AM
Is there a consensus for the best recipe for anything?
FTFY
Title: Re: Food/Recipe Thread
Post by: beeweegee on December 18, 2015, 02:02:27 PM
FTFY
Ok, fair point. Anyone care to share their favorite?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 20, 2015, 10:57:47 PM
(http://images.tapatalk-cdn.com/15/12/20/a38b1a2787d37fe3f2b3a1d061a872ae.jpg) Mmm, homemade linguine with homemade pesto for dinner today.
Title: Re: Food/Recipe Thread
Post by: beeweegee on December 25, 2015, 10:30:48 AM
Ok, fair point. Anyone care to share their favorite?
Bump
Title: Re: Food/Recipe Thread
Post by: noturbizniss on December 31, 2015, 05:09:16 PM
Looks amazing!

Did you find the meat swimming in its own juices in the bag? I haven't had great success with long cooks. All the juice gets squeezed out so while the meat is soft, it is also very firm.
Doing this again. Just for you, I weighed it before and will weigh it after.
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 31, 2015, 09:03:28 PM
Doing this again. Just for you, I weighed it before and will weigh it after.

Thanks!
Title: Re: Food/Recipe Thread
Post by: SamKey on January 01, 2016, 01:02:23 AM
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on January 01, 2016, 08:07:36 AM


Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this: which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
Short ribs?
Title: Re: Food/Recipe Thread
Post by: TimT on January 01, 2016, 08:19:44 AM
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
"Kosher Flanken, are small, juicy, and tender cuts of beef also known as short ribs. They are great items for the grill or the broiler. It is also ideal for pot roast and soups."
Title: Re: Food/Recipe Thread
Post by: henche on January 01, 2016, 08:49:19 AM
"Kosher Flanken, are small, juicy, and tender cuts of beef also known as short ribs. They are great items for the grill or the broiler. It is also ideal for pot roast and soups."

For grill or broiler? I would braise them for hours and hours is what I'd do.
Title: Re: Food/Recipe Thread
Post by: cholent on January 01, 2016, 09:29:02 AM
For grill or broiler? I would braise them for hours and hours is what I'd do.
Agreed, I thought the same. At most I would finish my braised short ribs on the grill.... if that
Title: Re: Food/Recipe Thread
Post by: TimT on January 01, 2016, 10:04:36 AM
For grill or broiler? I would braise them for hours and hours is what I'd do.
You're right. I was quoting a kosher food site.
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 01, 2016, 11:55:09 AM
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)

interesting. i don't think i've ever put russian dressing on meat before
Title: Re: Food/Recipe Thread
Post by: noturbizniss on January 01, 2016, 03:49:20 PM
Anyone know what a Flanken Roast is in English? Only recipe I was able to find was this:http://www.imamother.com/forum/viewtopic.php?t=228654 which looked scary but came out amazing (I cooked it overnight instead of 2-3 hours)
Was it long bones on the bottom of it or short bones? if they were long it was simply a rack of ribs with a lot of the meat left on.

Thanks!
Pre sous vide it was 34.6 Oz in the bag. After it was 34.7 which makes sense cuz the outside of the bag was wet. Also means the bag stayed intact (thumbs up emoji). After dumping the water, the renaming meat and bag was 29.85 oz or about 13% water loss. if i remove the weight of the bag it probably rounds up to 15% or about 86%-87% of the original weight. Considering how good it tasted last time i'd venture to say that is reasonable, especially for a roast.
Title: Re: Food/Recipe Thread
Post by: koplonko on January 03, 2016, 02:32:25 PM
interesting. i don't think i've ever put russian dressing on meat before
Yeshiva cook did it all the time with chicken
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 03, 2016, 02:39:47 PM
Yeshiva cook did it all the time with chicken

can't really bring proof from yeshiva cook ;D
i do put it on turkey sandwiches though and come to think of it, that's the "secret sauce" for a lot of burger joints
Title: Re: Food/Recipe Thread
Post by: henche on January 03, 2016, 06:40:28 PM
Anyone have experience with a Pit Barrel Cooker?
Title: Re: Food/Recipe Thread
Post by: Zevi16 on January 08, 2016, 06:06:37 AM
Im looking for a substitute for red wine vinegar. Our if someone has a great sauce for a salad consisting of
Lettuce
Tomato
Grilled peppers
Grilled eggplant
Red onion
Sliced steak.
I hope it's not a weird combination
Title: Re: Food/Recipe Thread
Post by: Emkay on January 08, 2016, 06:21:29 AM


Im looking for a substitute for red wine vinegar.
Red wine and some white vinegar assuming this is for a salad dressing.

Title: Re: Food/Recipe Thread
Post by: Zevi16 on January 08, 2016, 06:57:01 AM
Red wine and some white vinegar assuming this is for a salad dressing.
Red wine. White vinegar. Drop of rice vinegar. Honey. Lemon juice. Salt. Pepper. Olive oil.
Tastes good. Hope it'll go with the salad.
Title: Re: Food/Recipe Thread
Post by: CS1 on January 08, 2016, 07:55:20 AM
Sometimes apple cider vinegar works for those recipes. It's easier to find kosher versions.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 08, 2016, 10:39:27 AM
Sometimes apple cider vinegar works for those recipes. It's easier to find kosher versions.
+1, although judging from the time stamp and location I assume he's in Israel, but I could be wrong.
Title: Re: Food/Recipe Thread
Post by: Zevi16 on January 09, 2016, 11:46:09 AM
+1, although judging from the time stamp and location I assume he's in Israel, but I could be wrong.
I am but it was delicious
Title: Re: Food/Recipe Thread
Post by: CS1 on January 09, 2016, 07:26:42 PM
I am but it was delicious
you are in Israel?  and which worked for the vinegar?
Title: Re: Food/Recipe Thread
Post by: CS1 on January 09, 2016, 08:47:16 PM
Planning to make this. Title: "The Secret to Making the Perfect Steak Indoors"  http://bit.ly/PerfectIndoorSteak  (margarine instead of butter.)
Title: Re: Food/Recipe Thread
Post by: henche on January 09, 2016, 08:51:00 PM
Anyone have experience with a Pit Barrel Cooker?

It came!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 09, 2016, 09:33:55 PM
It came!
Good luck with it!
Title: Re: Food/Recipe Thread
Post by: henche on January 10, 2016, 08:55:50 PM
Anyone have experience with a Pit Barrel Cooker?

I do!
Title: Re: Food/Recipe Thread
Post by: jack12 on January 10, 2016, 11:54:01 PM
Does anyone know how to make the Western Sauce from Jeff's in LA?
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 05:56:02 PM
Any advice on how to cook salmon fillets that are frozen (and need to be ready in an hour)?

Thanks! :)
Title: Re: Food/Recipe Thread
Post by: CS1 on January 11, 2016, 06:02:09 PM
Any advice on how to cook salmon fillets that are frozen (and need to be ready in an hour)?

Thanks! :)

Soak for 45 min in warm water and rinse well  for the last 10 min.
Then pan sear on a hot cast iron flat griddle (or BBQ gill) with either Trader Joe's BBQ rub or other BBQ/spice rub for 5 - 8 min on each side. Frozen salmon is done in an hour, and delicious!
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 06:10:34 PM
Soak for 45 min in warm water and rinse well  for the last 10 min.
Then pan sear on a hot cast iron flat griddle (or BBQ gill) with either Trader Joe's BBQ rub or other BBQ/spice rub for 5 - 8 min on each side. Frozen salmon is done in an hour, and delicious!
that sounds heaven! I don't have a cast iron griddle, though.

I just ran it under running water for a few minutes and it's mostly defrosted. Maybe I'll just try baking it.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 06:17:40 PM
that sounds heaven! I don't have a cast iron griddle, though.

I just ran it under running water for a few minutes and it's mostly defrosted. Maybe I'll just try baking it.
You'll need to watch out for the middle which may still be quite frozen even if the outside appears to have defrosted completely. If you have a Nu-wave oven you can just stick the fillet in frozen and it'll be done in 20 minutes.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 06:23:37 PM
You'll need to watch out for the middle which may still be quite frozen even if the outside appears to have defrosted completely.
Uh oh - it's in the oven already... Guess we'll see what happens!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 06:25:18 PM
Uh oh - it's in the oven already... Guess we'll see what happens!
Well if it's frozen in the middle, cut it into smaller pieces to maximize the surface area exposed to the heat to speed up the process. Once you're "finished" cooking it any more time in the oven will just dry it out.
Title: Re: Food/Recipe Thread
Post by: CS1 on January 11, 2016, 06:27:55 PM
Well if it's frozen in the middle, cut it into smaller pieces to maximize the surface area exposed to the heat to speed up the process. Once you're "finished" cooking it any more time in the oven will just dry it out.

and cooking it covered for the first half may help with that, too...
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 06:31:00 PM
and cooking it covered for the first half may help with that, too...
Well I'd have suggested cooking it en papillote since that's cooking with steam which can keep it extra moist all nearly eliminates your chances or drying out the fish, but if it's already in the over it's a bit late at this point.
Title: Re: Food/Recipe Thread
Post by: CS1 on January 11, 2016, 06:35:42 PM
Well I'd have suggested cooking it en papillote since that's cooking with steam which can keep it extra moist all nearly eliminates your chances or drying out the fish, but if it's already in the over it's a bit late at this point.
+1
that's a fancy term. First time seeing it so I looked it up -- seems simple and practical -- we'll try that out next time: https://en.wikipedia.org/wiki/En_papillote
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 06:37:20 PM
Well I'd have suggested cooking it en papillote since that's cooking with steam which can keep it extra moist all nearly eliminates your chances or drying out the fish, but if it's already in the over it's a bit late at this point.
Wow, cool!

Thanks everyone for all the advice! Now I have to make salmon every night for a week to try out all your ideas :D
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 06:51:34 PM
Wow, cool!

Thanks everyone for all the advice! Now I have to make salmon every night for a week to try out all your ideas :D
Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:


Follow these tips and you'll have flavorful, moist fish every time.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 06:53:47 PM
Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:

  • You can include thinly sliced vegetables, like peppers, zucchini, asparagus, borccolini, broccoli rabe, etc under the salmon/fish. If it's too thick it won't cook all the way.
  • You can use parchment paper or aluminum foil. Foil is easier and does't take any technique to fold, but it's harder to tell if the food's done without opening it or just guessing. If you cook in parchment paper you can look to see that the pouch is puffed up and browning on the top/sides to indicate the food's done, but it can be tricky to fold. Chef John actually has a video showing how to fold it you can watch here:

    [ Invalid YouTube link ]
  • Add an acid, like thinly sliced lemon, for flavor.
  • Add some dry white wine for flavor and moisture.
  • Add tones of fresh (or dried) aromatic herbs right on top.
  • Add a drizzel of olive oil.
  • Make sure to season the vegetables before you add the fish, and the fish before adding to the vegetables.
  • Bake at 425 F for 15-20 minutes for a piece of fish about 1 inch thick, slightly longer for thicker pieces or shorter for thinner pieces.
  • Traditionally fish en papillote is served directly in the parchment paper on the plate. This way the diner can tear open the paper and get a burst of steam and smell all the wonderful aromas coming from the pouch. The contents can then be emptied on the plate by sliding them out.

Follow these tips and you'll have flavorful, moist fish every time.
heaven! I'm gonna try this. Can I leave out the wine / replace it with something?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 06:56:30 PM
heaven! I'm gonna try this. Can I leave out the wine / replace it with something?
You can leave out the wine entirely. No need to replace it, just maybe drizzle a bit more oil. I guess you could put some veg stock, but if I don't have any wine (which I don't for tonight since I used it all up last night) I'll just add lemons. Both wine and lemons are acidic and juicy, so they can be swapped out.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 08:08:14 PM
You can leave out the wine entirely. No need to replace it, just maybe drizzle a bit more oil. I guess you could put some veg stock, but if I don't have any wine (which I don't for tonight since I used it all up last night) I'll just add lemons. Both wine and lemons are acidic and juicy, so they can be swapped out.
thanks!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 08:25:16 PM
thanks!
Let me know how it comes out.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 08:32:55 PM
Let me know how it comes out.
will do. it probably won't be until next week because we already did fish night this week :)

I mixed teriyaki and honey and rubbed it on the salmon. It was really good! Not as melt-in-your-mouth as I would have liked, but I think I baked it too long.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 08:44:29 PM
Nice. You always have to be careful with honey/sugar so it doesn't burn. Real teriyaki doesn't have sugar (besides for sugar already in the mirin).
Title: Re: Food/Recipe Thread
Post by: etech0 on January 11, 2016, 09:21:16 PM
Nice. You always have to be careful with honey/sugar so it doesn't burn. Real teriyaki doesn't have sugar (besides for sugar already in the mirin).
It didn't burn B"H. I put it in the oven on 250, with a pan of water on the bottom shelf. It was delicious - straight teriyaki is too strong for me.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2016, 11:02:07 PM
(http://images.tapatalk-cdn.com/16/01/11/843cbf70cb643fc31530d2f9779f712d.jpg)Mmm homemade bagels.
Title: Re: Food/Recipe Thread
Post by: henche on January 11, 2016, 11:07:24 PM
(http://images.tapatalk-cdn.com/16/01/11/843cbf70cb643fc31530d2f9779f712d.jpg)Mmm homemade bagels.

nice!

Title: Re: Food/Recipe Thread
Post by: Emkay on January 12, 2016, 05:49:03 AM
(http://images.tapatalk-cdn.com/16/01/11/843cbf70cb643fc31530d2f9779f712d.jpg)Mmm homemade bagels.
looks great. WW?
Title: Re: Food/Recipe Thread
Post by: Zevi16 on January 12, 2016, 06:30:41 AM
(http://images.tapatalk-cdn.com/16/01/11/843cbf70cb643fc31530d2f9779f712d.jpg)Mmm homemade bagels.
Would love DW to make them. Best recipe?
Title: Re: Food/Recipe Thread
Post by: SamKey on January 12, 2016, 07:33:57 AM
interesting. i don't think i've ever put russian dressing on meat before
It's actually an amazing recipe
Title: Re: Food/Recipe Thread
Post by: benjie1305 on January 12, 2016, 07:49:24 AM

(http://images.tapatalk-cdn.com/16/01/11/843cbf70cb643fc31530d2f9779f712d.jpg)Mmm homemade bagels.

These definitely look great! Tasted them yet? I wish there were some wig poppy seeds
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 09:04:36 AM
looks great. WW?
No, but that's only because the first time I follow a recipe in baking I like to follow it exactly, no subs. I imagine you can sub ww and get a good, but not as chewy, result like all ww bagels. I'd imagine you'd also want to add wheat gluten as well to up the chewiness.
Would love DW to make them. Best recipe?
Chefsteps.com
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 09:05:13 AM
These definitely look great! Tasted them yet? I wish there were some wig poppy seeds
Yes. They tasted amazing. I didn't have any other toppings, but they didn't stick anyway.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 09:20:37 AM
(http://images.tapatalk-cdn.com/16/01/12/29a5d0e45539acf15172324aebff6044.jpg)
Also keep in mind that the size the recipe calls for is quite small. And the recipe has a baking temperature for a fan/convection oven. You need to add 25° F for a normal oven.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on January 12, 2016, 10:14:55 AM
Chefsteps.com
My first thought when I saw the picture was "Chef Steps just had a video on bagels" :). They look awesome!! Where'd you get the "Diastatic malt powder" and "Malt syrup"?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 10:39:34 AM
My first thought when I saw the picture was "Chef Steps just had a video on bagels" :). They look awesome!! Where'd you get the "Diastatic malt powder" and "Malt syrup"?
I had the diastatic malt powder from when I made baguettes, but I bought it on Amazon. You can get malt syrup from Whole Foods, although I didn't have any. A sub for malt syrup is molasses or honey, but 1) you'll miss the malt flavor and 2) honey will make the bagels taste more like Montreal style bagel, as they boil their bagels in honey-sweetened water.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on January 12, 2016, 10:42:29 AM
I had the diastatic malt powder from when I made baguettes, but I bought it on Amazon. You can get malt syrup from Whole Foods, although I didn't have any. A sub for malt syrup is molasses or honey, but 1) you'll miss the malt flavor and 2) honey will make the bagels taste more like Montreal style bagel, as they boil their bagels in honey-sweetened water.
I just realized that they have a link on the ingredients list to the diastatic malt powder with an OU.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 10:43:52 AM
I just realized that they have a link on the ingredients list to the diastatic malt powder with an OU.
FWIW both diastatic malt poweder and malt syrup don't need a hechsher.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on January 12, 2016, 10:44:55 AM
FWIW both diastatic malt poweder and malt syrup don't need a hechsher.
Why not? (just wondering, I have no clue what those stuff are)
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 10:49:14 AM
Why not? (just wondering, I have no clue what those stuff are)
Malt syrup is like beer in a way. Diastatic malt poweder is a like flour (in a way). Both can't and wouldn't be "tampered with" to make them not kosher. There are no ingredients in DMP, so you can't sub things that would be not kosher. Ask your LOR obviously before taking some random guy on the internet's opinion.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on January 12, 2016, 10:51:29 AM
Malt syrup is like beer in a way. Diastatic malt poweder is a like flour (in a way). Both can't and wouldn't be "tampered with" to make them not kosher. There are no ingredients in DMP, so you can't sub things that would be not kosher. Ask your LOR obviously before taking some random guy on the internet's opinion.
:) No need to trust a random person on the internet if I can get it with an OU
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 12, 2016, 11:06:12 AM
:) No need to trust a random person on the internet if I can get it with an OU
True, but the DMP with a hechsher is a lot more expensive than the one without.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 16, 2016, 11:08:03 PM
Haha. I actually made salmon like that last night (and plan on making it again tonight. When baking en papillote, keep a few things in mind:

  • You can include thinly sliced vegetables, like peppers, zucchini, asparagus, borccolini, broccoli rabe, etc under the salmon/fish. If it's too thick it won't cook all the way.
  • You can use parchment paper or aluminum foil. Foil is easier and does't take any technique to fold, but it's harder to tell if the food's done without opening it or just guessing. If you cook in parchment paper you can look to see that the pouch is puffed up and browning on the top/sides to indicate the food's done, but it can be tricky to fold. Chef John actually has a video showing how to fold it you can watch here:

    [ Invalid YouTube link ]
  • Add an acid, like thinly sliced lemon, for flavor.
  • Add some dry white wine for flavor and moisture.
  • Add tones of fresh (or dried) aromatic herbs right on top.
  • Add a drizzel of olive oil.
  • Make sure to season the vegetables before you add the fish, and the fish before adding to the vegetables.
  • Bake at 425 F for 15-20 minutes for a piece of fish about 1 inch thick, slightly longer for thicker pieces or shorter for thinner pieces.
  • Traditionally fish en papillote is served directly in the parchment paper on the plate. This way the diner can tear open the paper and get a burst of steam and smell all the wonderful aromas coming from the pouch. The contents can then be emptied on the plate by sliding them out.

Follow these tips and you'll have flavorful, moist fish every time.
What spices do you use?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 16, 2016, 11:10:16 PM
What spices do you use?
Most of the time just salt, pepper and herbs. Depending on the fish I'll use dill, parsley, cilantro, or thyme.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 16, 2016, 11:13:36 PM
Most of the time just salt, pepper and herbs. Depending on the fish I'll use dill, parsley, cilantro, or thyme.
thanks
Title: Re: Food/Recipe Thread
Post by: etech0 on January 16, 2016, 11:16:30 PM
Most of the time just salt, pepper and herbs. Depending on the fish I'll use dill, parsley, cilantro, or thyme.
think I can fit 3 pieces of salmon in one "bag"? Or should I separate them?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 16, 2016, 11:35:54 PM
think I can fit 3 pieces of salmon in one "bag"? Or should I separate them?
I put one portion per bag instead pf making the bag super big.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 17, 2016, 12:25:22 AM
I put one portion per bag instead pf making the bag super big.
thanks
Title: Re: Food/Recipe Thread
Post by: etech0 on January 17, 2016, 08:16:20 PM
Update: the salmon was DELICIOUS. I put sliced lemon and zucchini, and spiced it with salt, pepper, and dill. I've never had homemade salmon so juicy before! I cooked the first batch for 20 min and they were a little overdone, so I did the last one for 15 and it was perfect.

Thanks for all your help! This is definitely a keeper of a recipe.
Title: Re: Food/Recipe Thread
Post by: CS1 on January 17, 2016, 08:20:00 PM
Update: the salmon was DELICIOUS. I put sliced lemon and zucchini, and spiced it with salt, pepper, and dill. I've never had homemade salmon so juicy before! I cooked the first batch for 20 min and they were a little overdone, so I did the last one for 15 and it was perfect.

Thanks for all your help! This is definitely a keeper of a recipe.

good to know. Did you use foil or parchment paper?
Title: Re: Food/Recipe Thread
Post by: etech0 on January 17, 2016, 08:25:02 PM
good to know. Did you use foil or parchment paper?
I used a long piece of 12" parchment paper. I followed the directions in the video to fold it up.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 17, 2016, 08:28:57 PM
I used a long piece of 12" parchment paper. I followed the directions in the video to fold it up.
Pretty easy clean up, too, no?
Title: Re: Food/Recipe Thread
Post by: etech0 on January 17, 2016, 08:32:03 PM
Pretty easy clean up, too, no?
Yup! Except for all that olive oil that got everywhere. Why does he say to put oil on both sides of the paper?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 17, 2016, 08:42:42 PM
Yup! Except for all that olive oil that got everywhere. Why does he say to put oil on both sides of the paper?
I have no idea. I just gave the video link to show how to fold and cut the parchment paper, not how to make it.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 17, 2016, 08:43:51 PM
I have no idea. I just gave the video link to show how to fold and cut the parchment paper, not how to make it.
So I guess it works without oiling the back :). Next time...

It makes me want to try his "pastrami rub" spice!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 17, 2016, 08:58:31 PM
So I guess it works without oiling the back :). Next time...

It makes me want to try his "pastrami rub" spice!
He has lots of awesome recipes.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 17, 2016, 09:34:06 PM
He has lots of awesome recipes.
Thanks! I'll have to check them out.
Title: Re: Food/Recipe Thread
Post by: yitzy93 on January 28, 2016, 07:20:06 AM
Wanna make some sliced sautéed garlic to have with challah on shabbos, but have no idea how to prepare it.

Anyone know what I'm referring to and have detailed instructions on how to prepare this dish?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 28, 2016, 07:36:05 AM
Wanna make some sliced sautéed garlic to have with challah on shabbos, but have no idea how to prepare it.

Anyone know what I'm referring to and have detailed instructions on how to prepare this dish?
You're not talking about roasted garlic (the soft, spreadable, dark brown garlic?
Title: Re: Food/Recipe Thread
Post by: Emkay on January 28, 2016, 07:47:37 AM
Wanna make some sliced sautéed garlic to have with challah on shabbos, but have no idea how to prepare it.

Anyone know what I'm referring to and have detailed instructions on how to prepare this dish?
peel the garlic and put in a small tin with alot of salt and pepper and oil covering about half, cook uncovered for about 35 minutes or until golden brown,shake around once or so in the middle of cooking. let your taste buds thanks me after shabbos
Title: Re: Food/Recipe Thread
Post by: yitzy93 on January 28, 2016, 08:08:51 AM
You're not talking about roasted garlic (the soft, spreadable, dark brown garlic?
Nope. I already make that every shabbos :)
peel the garlic and put in a small tin with alot of salt and pepper and oil covering about half, cook uncovered for about 35 minutes or until golden brown,shake around once or so in the middle of cooking. let your taste buds thanks me after shabbos
I think you're also referring to roasted garlic, aren't you?

AFAIK what I'm trying to do needs to be done in a frying pan. CMIIW
Title: Re: Food/Recipe Thread
Post by: henche on January 28, 2016, 09:26:32 AM
What texture you looking for?
Title: Re: Food/Recipe Thread
Post by: yitzy93 on January 28, 2016, 11:55:52 AM
What texture you looking for?
IIRC the last time I had them (at someone's shabbos meal) they were thinly sliced, soaked in oil and crispy.
Title: Re: Food/Recipe Thread
Post by: henche on January 28, 2016, 02:01:41 PM
IIRC the last time I had them (at someone's shabbos meal) they were thinly sliced, soaked in oil and crispy.

Sounds like you should slice, saute in thin layer of oil until crispy.
Title: Re: Food/Recipe Thread
Post by: yitzy93 on January 28, 2016, 03:46:04 PM
Sounds like you should slice, saute in thin layer of oil until crispy.
Doing just that right now :)
First batch came out ok, second batch looks a bit better.
Title: Re: Food/Recipe Thread
Post by: etech0 on January 28, 2016, 09:39:59 PM
I recently read in an Ami that if you mix water with cornstarch and soak chicken cutlets in it for about 30 minutes, they will be very juicy.

I tried it tonight and it worked great! I don't remember the exact measurements (so I guessed) - does anyone know what they were?

I know it was either 3 parts water to 1 part cornstarch, or the other way around.
Title: Re: Food/Recipe Thread
Post by: David Smith on January 28, 2016, 09:43:12 PM
I recently read in an Ami that if you mix water with cornstarch and soak chicken cutlets in it for about 30 minutes, they will be very juicy.

I tried it tonight and it worked great! I don't remember the exact measurements (so I guessed) - does anyone know what they were?

I know it was either 3 parts water to 1 part cornstarch, or the other way around.
Water and  cornstarch are often the basic elements of a simple batter for fried chicken cutlets. (A personal favorite of mine, with sweet lemon sauce.)
Title: Re: Food/Recipe Thread
Post by: David Smith on January 28, 2016, 09:48:09 PM
peel the garlic and put in a small tin with alot of salt and pepper and oil covering about half, cook uncovered for about 35 minutes or until golden brown,shake around once or so in the middle of cooking. let your taste buds thanks me after shabbos
If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.
Title: Re: Food/Recipe Thread
Post by: benjie1305 on January 28, 2016, 09:53:00 PM
If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.

Thats how my mother pretty much makes it. I just eat it straight as a side dish. It is one of my absolute favorites.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 28, 2016, 10:12:47 PM
If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.
That's how I do it too. You can also slice it on the equator and drizzle oil inside before seasoning it, putting it back together, wrapping in foil and roasting it.
Title: Re: Food/Recipe Thread
Post by: CS1 on January 28, 2016, 10:19:28 PM
I recently read in an Ami that if you mix water with cornstarch and soak chicken cutlets in it for about 30 minutes, they will be very juicy.
I tried it tonight and it worked great! I don't remember the exact measurements (so I guessed) - does anyone know what they were?
I know it was either 3 parts water to 1 part cornstarch, or the other way around.

I don't know the measurements, but the technique is called "velveting", here's an online link:
  http://www.thejoykitchen.com/joy-community/velveting-chicken-you-get-chinese-take-out
Title: Re: Food/Recipe Thread
Post by: henche on January 28, 2016, 10:20:41 PM
That's how I do it too. You can also slice it on the equator and drizzle oil inside before seasoning it, putting it back together, wrapping in foil and roasting it.

How do you find the equator?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 28, 2016, 10:21:59 PM
How do you find the equator?
Well you first have to draw all the latitude lines, spacing them evenly, and then find the one in the middle. Should be 0° latitude.  ;) ;D
Title: Re: Food/Recipe Thread
Post by: henche on January 28, 2016, 10:31:59 PM
Well you first have to draw all the latitude lines, spacing them evenly, and then find the one in the middle. Should be 0° latitude.  ;) ;D

Oh, I get it. You're just looking for a spot that equates the two sides.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 28, 2016, 10:39:55 PM
Oh, I get it. You're just looking for a spot that equates the two sides.
Basically. Trying to clarify that you cut it in half, bisecting the segments of garlic, not cutting it from pole to pole (from root end to shoots end).
Title: Re: Food/Recipe Thread
Post by: Emkay on January 29, 2016, 02:27:45 AM
If you're not worried about bugs, you can actually roast the garlic unpeeled. Take the whole head of garlic, drizzle it with olive oil and salt (and pepper, if you like), wrap it in aluminum foil, and stick it in the oven for half and hour. Goes great on challah.
Used to do that, switched over as I like the way I posted much better
Title: Re: Food/Recipe Thread
Post by: etech0 on January 29, 2016, 11:59:45 AM
I don't know the measurements, but the technique is called "velveting", here's an online link:
  http://www.thejoykitchen.com/joy-community/velveting-chicken-you-get-chinese-take-out
Awesome, thanks!
Title: Re: Food/Recipe Thread
Post by: Crazy tools on February 18, 2016, 10:33:04 PM
Have a pound and half pastrami roast pre packaged in vacuum packed plastic. In the past I've put small ones in the cholent with the plastic sealed and it was really good.
Any ideas how to make it alone? Would I fill a pan with water, place pastrami with sealed plastic in the water and seal tightly. Then put in oven 275 for a few hours....
Any other ideas?
Title: Re: Food/Recipe Thread
Post by: etech0 on February 23, 2016, 09:14:17 PM
Anyone know what caster sugar is - how to make it or where to buy it?

I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA
Title: Re: Food/Recipe Thread
Post by: Mordyk on February 23, 2016, 09:37:36 PM
Have a pound and half pastrami roast pre packaged in vacuum packed plastic. In the past I've put small ones in the cholent with the plastic sealed and it was really good.
Any ideas how to make it alone? Would I fill a pan with water, place pastrami with sealed plastic in the water and seal tightly. Then put in oven 275 for a few hours....
Any other ideas?
Semi submerged in a sealed pan in the over works very good.  Make sure its not fully covered in water since if the plastic bust open you dont want it water logged
Title: Re: Food/Recipe Thread
Post by: Mordyk on February 23, 2016, 09:38:23 PM
Anyone know what caster sugar is - how to make it or where to buy it?

I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA
Didnt open the link but anything called magic brownies should be delicious  ;D
Title: Re: Food/Recipe Thread
Post by: Crazy tools on February 23, 2016, 09:40:22 PM

Semi submerged in a sealed pan in the over works very good.  Make sure its not fully covered in water since if the plastic bust open you dont want it water logged
Exactly what I did. After 3 hours on 275 took it out and opened the bag saving the juice. Sliced the roast and poured the juice on top. Resealed pan tightly with foil and warmed up for shabbos.
It was delicious. A bit salty but I guess that depends on the company.
Title: Re: Food/Recipe Thread
Post by: Mordyk on February 23, 2016, 09:45:48 PM
Exactly what I did. After 3 hours on 275 took it out and opened the bag saving the juice. Sliced the roast and poured the juice on top. Resealed pan tightly with foil and warmed up for shabbos.
It was delicious. A bit salty but I guess that depends on the company.
I sometimes do the same method  with these as well for shabbos
Title: Re: Food/Recipe Thread
Post by: ushdadude on February 23, 2016, 09:58:41 PM
Anyone know what caster sugar is - how to make it or where to buy it?
Isn't it just another name for confectionary sugar?
I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA
Title: Re: Food/Recipe Thread
Post by: Yehoshua on February 23, 2016, 10:05:17 PM
Anyone know what caster sugar is - how to make it or where to buy it?

I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA
Caster sugar is the same as superfine sugar. In other united states countries outside of the United States, like Australia in the United Kingdom, it is more common than regular sugar in baking. You can take regular sugar and put it in a food processor for 2 to 3 seconds and that should grind it up enough. It really only makes a difference in things like meringues where you want the sugar to dissolve quickly. If you're using it in regular baking, like for cookies or cake, it does not make a difference, and you can use regular sugar instead.
Title: Re: Food/Recipe Thread
Post by: etech0 on February 23, 2016, 10:19:15 PM
Caster sugar is the same as superfine sugar. In other united states countries outside of the United States, like Australia in the United Kingdom, it is more common than regular sugar in baking. You can take regular sugar and put it in a food processor for 2 to 3 seconds and that should grind it up enough. It really only makes a difference in things like meringues where you want the sugar to dissolve quickly. If you're using it in regular baking, like for cookies or cake, it does not make a difference, and you can use regular sugar instead.
Thanks!
Didnt open the link but anything called magic brownies should be delicious  ;D
Well I'll have to let you know!
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on February 24, 2016, 03:36:56 AM
Anyone know what caster sugar is - how to make it or where to buy it?

I want to try this: http://www.telegraph.co.uk/food-and-drink/recipes/magic-brownies/

TIA

In the UK, regular sugar is much coarser than than what is sold in the US. Caster sugar is a finer version which is similar to the regular Domino sugar, so you should be fine using the latter.
Title: Re: Food/Recipe Thread
Post by: etech0 on February 24, 2016, 10:29:57 AM
In the UK, regular sugar is much coarser than than what is sold in the US. Caster sugar is a finer version which is similar to the regular Domino sugar, so you should be fine using the latter.
Thanks!
Title: Re: Food/Recipe Thread
Post by: etech0 on February 24, 2016, 10:16:24 PM
The recipe calls for crushed walnuts, and i only have chopped. Is there a difference?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on February 24, 2016, 10:26:50 PM
The recipe calls for crushed walnuts, and i only have chopped. Is there a difference?
I would say there is no difference between crushed and chopped. If it had said ground then I would just throw chopped/crushed nuts into the food processor and grind them
Title: Re: Food/Recipe Thread
Post by: etech0 on February 24, 2016, 10:36:29 PM
I would say there is no difference between crushed and chopped. If it had said ground then I would just throw chopped/crushed nuts into the food processor and grind them
Thanks!
Title: Re: Food/Recipe Thread
Post by: shmebeble on March 01, 2016, 11:28:55 AM
Anyone have a good parve Onion ring recipe?
Title: Re: Food/Recipe Thread
Post by: henche on March 01, 2016, 11:41:31 AM
Anyone have a good parve Onion ring recipe?

beer batter works pretty good.  google any beer batter recipe.
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on March 01, 2016, 12:42:08 PM
beer batter works pretty good.  google any beer batter recipe.
+1 Easy and delicious
Title: Re: Food/Recipe Thread
Post by: shtank on March 01, 2016, 01:44:38 PM
Anyone have a good parve Onion ring recipe?

Here's one that I use. Also, if you find other recipes with milk, just sub any pareve milk.
http://foodwishes.blogspot.com/2010/05/can-i-get-onion-rings-instead-of-fries.html
Title: Re: Food/Recipe Thread
Post by: shmebeble on March 01, 2016, 02:03:13 PM
beer batter works pretty good.  google any beer batter recipe.
Going with beer batter. Will report back if its good
Title: Re: Food/Recipe Thread
Post by: noturbizniss on March 10, 2016, 02:52:40 PM
Anyone know, on average, what can i expect to pay per lb for a whole turkey in the NYC area now?
Title: Food/Recipe Thread
Post by: stbaum on April 10, 2016, 04:01:09 PM
Kfp rib recipe? Maybe a slow baking one?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on April 10, 2016, 04:12:46 PM
Any kfp side dish recipes that don't feature potatoes? Nothing too complicated please
Ratatouille, grilled zucchini/eggplant/peppers/etc., sauteed vegetables like broccoli, carrots, peppers, etc., tomato crisp (using either potato starch or matza meal for the bread cumbs), tomato salad, cucumber salad, Israeli salad, roasted cauliflower, matza muffins, savory matza brei/farfel, kfp crepes with meat, chicken or vegetables, etc.

These are just the things I thought of off the top of my head. Need I go on?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 17, 2016, 06:12:39 PM
Recommendations for lamb chops? Grill? Cast iron? Oven? Marinade? Sous vide? Rub?
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on April 17, 2016, 09:32:23 PM
Recommendations for lamb chops? Grill? Cast iron? Oven? Marinade? Sous vide? Rub?
Open fire - pomegranate branch as spit.
Im hoping to do this later in the week..
Title: Re: Food/Recipe Thread
Post by: Ydad on April 17, 2016, 09:46:09 PM
Open fire - pomegranate branch as spit. No marinade while roasting. Spice as desired before eating.
Im hoping to do this later in the week..
FTFY
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on April 17, 2016, 09:54:20 PM
FTFY
Salt?
Title: Re: Food/Recipe Thread
Post by: aygart on April 17, 2016, 10:09:07 PM
Open fire - pomegranate branch as spit.
Im hoping to do this later in the week..
chops?
Title: Re: Food/Recipe Thread
Post by: Ydad on April 17, 2016, 10:10:11 PM
Salt?
Nope, as desired. Any spice is fine, so long as it's done post roast.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on April 17, 2016, 10:48:06 PM
Went with giotas recipe and grilled it. Was really good
Title: Re: Food/Recipe Thread
Post by: etech0 on April 19, 2016, 11:01:27 PM
Anyone have a recipe for orzo and cheese, that doesn't require draining the orzo?
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 14, 2016, 10:01:12 PM
[ Invalid YouTube link ]
Title: Re: Food/Recipe Thread
Post by: henche on May 16, 2016, 11:58:56 AM
Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0
Title: Re: Food/Recipe Thread
Post by: CS1 on May 16, 2016, 12:21:43 PM
Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0

interesting thread. We have a pizza stone, and it does not work very well (crunchy crust, but cheese doesn't come off) and it's also heavy.

I would try that steel plate idea. We recently got a mesh pizza circle for our gas oven, haven't tried it yet, however that may result in crispy crust as well directly over the heat.
Title: Re: Food/Recipe Thread
Post by: henche on May 16, 2016, 12:36:54 PM
interesting thread. We have a pizza stone, and it does not work very well (crunchy crust, but cheese doesn't come off) and it's also heavy.

I would try that steel plate idea. We recently got a mesh pizza circle for our gas oven, haven't tried it yet, however that may result in crispy crust as well directly over the heat.

I also use a stone currently.  To be fair, the steel will be much heavier.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:02:15 PM
Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0
Wow, that's a cool forum, but my oven won't work with steel since the broiler is in a separate drawer. The pizza stones I have work quite well producing crispy crust, though I only bake them at 485-500°F with a good 30 minutes preheat for 10-12 minutes.
Title: Re: Food/Recipe Thread
Post by: henche on May 16, 2016, 01:06:40 PM
Wow, that's a cool forum, but my oven won't work with steel since the broiler is in a separate drawer. The pizza stones I have work quite well producing crispy crust, though I only bake them at 485-500°F with a good 30 minutes preheat for 10-12 minutes.

So you'll need a new oven also.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:08:28 PM
So you'll need a new oven also.
Lol, true. Funny enough when we moved into our apartment there wasn't an oven there yet. The landlord asked us what type of oven we wanted and all I said was self cleaning and an in-oven broiler. She said sure and promptly bought one without either feature.
Title: Re: Food/Recipe Thread
Post by: CS1 on May 16, 2016, 01:09:56 PM
Wow, that's a cool forum, but my oven won't work with steel since the broiler is in a separate drawer. The pizza stones I have work quite well producing crispy crust, though I only bake them at 485-500°F with a good 30 minutes preheat for 10-12 minutes.

everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?
Title: Re: Food/Recipe Thread
Post by: cholent on May 16, 2016, 01:12:12 PM
everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?

I put my pizza dough on a piece of parchment paper which I trim to roughly the size of the pizza (unless I'm being lazy, and don't). still gets the crispy crust but slides right off without an issue.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:12:42 PM
everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?
I flour the pizza peel but not the actual stone. True, sometimes a piece of cheese calls onto the stone and burns, but I can get a lot of the topical remains off after by scrubbing it with a scouring pad and hot water (obviously you never use soap on a pizza stone). It doesn't get off the oil that soaked in, but it removes all the stuff on the  surface. My pizza stone I use for pizza (as opposed to the one I use for bread which is pareve) has a whole bunch of stains on it, but it doesn't affect the performance of the stone or the quality of the pizza.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:14:29 PM
I put my pizza dough on a piece of parchment paper which I trim to roughly the size of the pizza (unless I'm being lazy, and don't). still gets the crispy crust but slides right off without an issue.
I've tried that before and didn't get the crust as crispy. Without parchment paper I can pick up the piece of pizza (I usually make 12" pies) from the crust and the piece sticks straight out and doesn't droop. With the parchment paper it sags when held from the crust and is slightly less crispy.
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 16, 2016, 01:23:06 PM
I really like the pizza ingredients from my local pizza store. I'll usually have them form it into a pizza and bake it for me
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:26:40 PM
I really like the pizza ingredients from my local pizza store. I'll usually have them form it into a pizza and bake it for me
Lol. They charge you at least 10x the cost for that privilege.
Title: Re: Food/Recipe Thread
Post by: henche on May 16, 2016, 01:29:22 PM
everything sticks to my pizza stone. and then burns.... Do you line it or coat with "corn meal" crumbs first?

I've never had this issue.  Do you heat up the stone in the oven before putting the pizza on?  You should heat at highest setting your oven goes for 45 mins or an hour.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:33:59 PM
I've never had this issue.  Do you heat up the stone in the oven before putting the pizza on?  You should heat at highest setting your oven goes for 45 mins or an hour.
You've never had a piece of cheese accidentally fall off the pizza onto the stone?
Title: Re: Food/Recipe Thread
Post by: henche on May 16, 2016, 01:48:45 PM
You've never had a piece of cheese accidentally fall off the pizza onto the stone?

I thought CS was saying the dough sticks to the stone.

When cheese falls on accidentally, I ignore it. It burns. It disappears. I'm heating my stone at 550 for an hour each time I use it, so I'm not concerned about any residue.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 01:57:19 PM
I thought CS was saying the dough sticks to the stone.

When cheese falls on accidentally, I ignore it. It burns. It disappears. I'm heating my stone at 550 for an hour each time I use it, so I'm not concerned about any residue.
Oh, I just assumed he meant cheese since I didn't know people had issues with dough sticking at all. I don't usually wash my stone, just maybe 1-2 time a year. Lucky you your oven goes up to 550. Hottest I can go is the usual 500, but for some reason the pizza stone said not to use above 475. I've used it above that many times, so I'm not sure why they'd say that.
Title: Re: Food/Recipe Thread
Post by: Sport on May 16, 2016, 02:01:02 PM
Always wanted to try a pizza stone but my only oven is fleish. Assume these dont work in large toaster ovens.
How about beef cheek pizza, anybody have a good recipe ? 
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 02:02:55 PM
Always wanted to try a pizza stone but my only oven is fleish. Assume these dont work in large toaster ovens.
How about beef cheek pizza, anybody have a good recipe ?
You can kasher your oven, but you can't use stones in toaster ovens. They usually don't get hot enough, and the extra height of the stone can bring the pizza too close to the coils. For a beef pizza, just use your favorite pizza recipe and leave off the cheese, or use pareve cheese, no?
Title: Re: Food/Recipe Thread
Post by: Sport on May 16, 2016, 02:04:30 PM
You can kasher your oven, but you can't use stones in toaster ovens. They usually don't get hot enough, and the extra height of the stone can bring the pizza too close to the coils. For a beef pizza, just use your favorite pizza recipe and leave off the cheese, or use pareve cheese, no?
And just throw on the beef? It doesnt need any special preparations ?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 02:05:26 PM
And just throw on the beef? It doesnt need any special preparations ?
It depends on how thin it's slices, but unless it's super thin I'd partially cook it in advance. When you put chicken on pizza it's usually cooked in advance.
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 16, 2016, 06:12:15 PM
You can kasher your oven, but you can't use stones in toaster ovens. They usually don't get hot enough, and the extra height of the stone can bring the pizza too close to the coils. For a beef pizza, just use your favorite pizza recipe and leave off the cheese, or use pareve cheese, no?

you aren't supposed to kashur back and forth between milk and meat. IINM though, you can bake pizza in a meat oven. it isn't liquid so there is nothing to cause absorptions
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 06:18:27 PM
you aren't supposed to kashur back and forth between milk and meat. IINM though, you can bake pizza in a meat oven. it isn't liquid so there is nothing to cause absorptions
Really? Why especially if you have self clean, why can't you kasher back and forth? Wait 24 hours between uses.

I'm not a rabbi, but just because there are no liquids doesn't mean there's no moisture when baking a pizza. The sauce, cheese, and any vegetables you may have on top release moisture. I never heard of being able to cook dairy pizza in a meat oven. What's to stop you from baking dairy cookies, or any liquid-free food, in a meat oven based on that reason?
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 16, 2016, 07:00:06 PM
Really? Why especially if you have self clean, why can't you kasher back and forth? Wait 24 hours between uses.
It can create mess-ups. Poskim say you can do it occasionally but not constantly
Quote
I'm not a rabbi, but just because there are no liquids doesn't mean there's no moisture when baking a pizza. The sauce, cheese, and any vegetables you may have on top release moisture. I never heard of being able to cook dairy pizza in a meat oven. What's to stop you from baking dairy cookies, or any liquid-free food, in a meat oven based on that reason?
Who says you can't? again ALOR because I can very well be wrong
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 16, 2016, 07:32:28 PM
It can create mess-ups. Poskim say you can do it occasionally but not constantlyWho says you can't? again ALOR because I can very well be wrong
Switching frequently I could hear being an issue. If you can use one oven for both, just not liquid, that would mostly defeat the purpose of having 2 ovens, no? Many if not most things people bake are not liquid.
Title: Re: Food/Recipe Thread
Post by: wayfe on May 16, 2016, 08:07:15 PM
And just throw on the beef? It doesnt need any special preparations ?

I did a quick sear on both sides and sliced it thinly. (http://uploads.tapatalk-cdn.com/20160517/3441784995d8162a7e1d4ca41bd90281.jpg)
Title: Re: Food/Recipe Thread
Post by: Sport on May 16, 2016, 08:13:18 PM
you aren't supposed to kashur back and forth between milk and meat. IINM though, you can bake pizza in a meat oven. it isn't liquid so there is nothing to cause absorptions
I know thats true by keliem, dont recall if that is the case by an oven. Either way the issue is pretty clear in the s"a. I just dont remember if the concern applies to ovens too. I'll look it up tomorrow morning.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on May 16, 2016, 08:23:31 PM
Iirc, Because the issue with ovens is only steam/smell, we are noheg to kasher freely.

Re when and how kashuring is even necessary, ask a lor. Google should have some comprehensive articles also..
Title: Re: Food/Recipe Thread
Post by: ushdadude on May 19, 2016, 09:36:55 PM
https://www.kickstarter.com/projects/tnsd/mobile-brick-ovens-durable-pizza-stones-exceptiona (https://www.kickstarter.com/projects/tnsd/mobile-brick-ovens-durable-pizza-stones-exceptiona)
Title: Re: Food/Recipe Thread
Post by: incendia on May 19, 2016, 11:40:16 PM
I have a corned beef for shabbos. any cooking tips
Title: Re: Food/Recipe Thread
Post by: henche on May 20, 2016, 09:37:18 AM
I have a corned beef for shabbos. any cooking tips

steam, no?
Title: Re: Food/Recipe Thread
Post by: incendia on May 20, 2016, 11:24:18 AM
steam, no?

I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.
Title: Re: Food/Recipe Thread
Post by: aygart on May 20, 2016, 11:38:33 AM
I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.
you can steam by only putting a small amount of water
Title: Re: Food/Recipe Thread
Post by: cholent on May 20, 2016, 11:51:16 AM
I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.
I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min
Title: Re: Food/Recipe Thread
Post by: cholent on May 20, 2016, 11:52:05 AM
I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.
I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min
Title: Re: Food/Recipe Thread
Post by: henche on May 20, 2016, 11:56:51 AM
I was going to boil it

I dont think I have the equipment to steam it, Im not even sure how to steam it.

In case I was unclear I have a raw peace of meat pickled by the butcher.

The way I did it is I put a couple inches of water in pot, then I put ramikins in the pot, and balanced the meat on top of the ramikins out of the water.
Title: Re: Food/Recipe Thread
Post by: cholent on May 20, 2016, 12:00:40 PM
The way I did it is I put a couple inches of water in pot, then I put ramikins in the pot, and balanced the meat on top of the ramikins out of the water.

What's the benefit of steaming corned beef instead of boiling it? I thought boiling was preferable in this case to remove excess saltiness
Title: Re: Food/Recipe Thread
Post by: CS1 on May 20, 2016, 12:01:01 PM
I always boil, changing the water halfway through. Then top with a sweet and sour glaze and bake 30 min

that sounds good. How long do you boil for in total?
Title: Re: Food/Recipe Thread
Post by: henche on May 20, 2016, 12:03:54 PM
What's the benefit of steaming corned beef instead of boiling it? I thought boiling was preferable in this case to remove excess saltiness

I soak to remove excess saltiness. 

I've never actually made corned beef.  I did the steam method when it was pastrami and I didn't want to wash off the spices/bark from smoking.
Title: Re: Food/Recipe Thread
Post by: SamKey on May 21, 2016, 02:41:27 PM
I have a corned beef for shabbos. any cooking tips
Personally I use a recipe I believe I posted upthread: 2 bottles of Irish stout, whole onion, whole head of garlic, some brown sugar. In a crock pot for 6-48 hours. It's amazing
Title: Re: Food/Recipe Thread
Post by: wayfe on May 23, 2016, 01:19:34 PM
Has anybody tried Trader Joe's smoked salmon? Are they available at the Brooklyn stores?
Title: Re: Food/Recipe Thread
Post by: MisterHock on May 23, 2016, 01:50:03 PM
Are they available at the Brooklyn store?
FITY
Title: Re: Food/Recipe Thread
Post by: henche on May 25, 2016, 06:01:07 PM
henche's pizza steel. 


Title: Re: Food/Recipe Thread
Post by: CS1 on May 25, 2016, 06:20:58 PM
henche's pizza steel. 
  • 16*18*.5
  • 3 pieces
  • 41 lbs

3 rectangle pieces makes the 16" x 15"? Or 3 total squares?

Wishing luck with the toiveling.
Title: Re: Food/Recipe Thread
Post by: henche on May 25, 2016, 09:05:11 PM
3 rectangle pieces makes the 16" x 15"? Or 3 total squares?

Wishing luck with the toiveling.

3 pieces equals 16 by 18. Each is 16 by 6.

Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 25, 2016, 09:07:37 PM
3 pieces equals 16 by 18. Each is 16 by 6.

Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.
My question was not whether to toivel but rather how baking pizza on a steel with slits in it will work. Will the pizza have 2 lines on the bottom? Will it sag into the cracks in the 30 seconds or so before it's baked enough to support it's own weight? Will any corn meal or flour on the bottom of the pizza slip through the cracks?
Title: Re: Food/Recipe Thread
Post by: henche on May 25, 2016, 09:19:19 PM
My question was not whether to toivel but rather how baking pizza on a steel with slits in it will work. Will the pizza have 2 lines on the bottom? Will it sag into the cracks in the 30 seconds or so before it's baked enough to support it's own weight? Will any corn meal or flour on the bottom of the pizza slip through the cracks?

The bars have close a 90 degree edge, and the ends are very precise.  They will fit together very closely.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 25, 2016, 09:27:55 PM
The bars have close a 90 degree edge, and the ends are very precise.  They will fit together very closely.
Oh good.
Title: Re: Food/Recipe Thread
Post by: CS1 on May 26, 2016, 08:42:03 AM
3 pieces equals 16 by 18. Each is 16 by 6. Not planning to toivel. I don't think its a kli until I'm mechasheiv on it to be a kli. I didn't tell the guy it was going to be a kli.

Is it from a food store or a hardware store? The dough is sitting directly on be steel (is it graded "food safe"? Steel coatings?)
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 09:39:54 AM
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 10:48:32 AM
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.
What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 10:50:51 AM
What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.

https://en.wikipedia.org/wiki/P%27tcha
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 11:00:41 AM
https://en.wikipedia.org/wiki/P%27tcha
Is it eaten in a liquid state? Seems like demi-glace gone wrong.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 11:01:30 AM
Is it eaten in a liquid state? Seems like demi-glace gone wrong.

It gels once refrigerated.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 11:06:15 AM
It gels once refrigerated.
So does demi-glace, but it's clean (fat removed) and served heated up as a sauce over food, which returns it to it's liquid state.
Title: Re: Food/Recipe Thread
Post by: lubaby on May 26, 2016, 11:10:17 AM
Is it eaten in a liquid state? Seems like demi-glace gone wrong.
Here's how it's eaten (although maybe without the garnishes). Works great as a chaser for Vodka*.

(http://www.2ndavedeli.com/wp-content/gallery/taam-gan-eyden/Ptcha.jpg)



*If you can stomach Vodka, you can stomach this.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 11:11:51 AM
So does demi-glace, but it's clean (fat removed) and served heated up as a sauce over food, which returns it to it's liquid state.

It's not the same thing. The fat is the best part here.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 11:13:28 AM
It's not the same thing. The fat is the best part here.
Best is relative.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 11:13:45 AM
Best is relative.

You never tasted it...
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 11:15:47 AM
You never tasted it...
True, and I don't plan on it, but i know people discard solidified fat all the time from their food.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 11:17:13 AM
True, and I don't plan on it, but i know people discard solidified fat all the time from their food.

This food is all about the fat. It's the way it is. It's the way all the generations loved it.
Title: Re: Food/Recipe Thread
Post by: Luvtotravel on May 26, 2016, 11:37:52 AM
my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on May 26, 2016, 11:40:52 AM
my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon
I never made this, but maybe you're cooking w too much water?
Title: Re: Food/Recipe Thread
Post by: moko on May 26, 2016, 11:46:20 AM
What is galerete? Sounds like you started describing how to make a demi-glace, except then you changed once you said remove the fat (while still hot; with a demi-glace you remove the fat after you've cooled the liquid since it's super easy to peel off the solid fat layer than to fish it out and lose some of the demi-glace with it). Also in a demi-glace the fat is discarded.
otherwise known as p'tcha
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 11:49:29 AM
otherwise known as p'tcha
I've heard of that, just not the other name. Is there a difference between who calls it what?
Title: Re: Food/Recipe Thread
Post by: henche on May 26, 2016, 12:03:31 PM
Is it from a food store or a hardware store? The dough is sitting directly on be steel (is it graded "food safe"? Steel coatings?)

Neither. It's from a metal shop.  The guy cut it for me!

It is solid steel. a36 hot roll. 

a36 is the type of steel, also called "mild."  It is the type used generally for food preparation items such as griddles and pots or pans. 

I soaked it in vinegar to remove the "mill scale" but I didn't get it all off, so I stuck it in self clean to burn it all off.  I heard that works. Then I'll season it. 
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on May 26, 2016, 12:23:20 PM
I don't understand. Can't pizza steels be purchased on Amazon or something?
Title: Re: Food/Recipe Thread
Post by: etech0 on May 26, 2016, 12:25:53 PM
otherwise known as p'tcha
You know how they named it? It's the noise that the first person made when he tasted it.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 12:28:54 PM
my galarete didnt congeal enough. someone told me a tip that after you boil it after freezing, let it cool to room temperature before refrigerating. is that accurate? do you have any other way to make it congeal to cutting consistency. mine needed to be served with a spoon

Too much water.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on May 26, 2016, 12:30:50 PM
You know how they named it? It's the noise that the first person made when he tasted it.
lol  ;D
Title: Re: Food/Recipe Thread
Post by: henche on May 26, 2016, 12:48:26 PM
I don't understand. Can't pizza steels be purchased on Amazon or something?

Yes, but.

Here's one for way more than I paid, that is smaller and half as thick.  http://www.amazon.com/The-Original-Baking-Steel-1/dp/B00N205G22/ref=sr_1_4?ie=UTF8&qid=1464280863&sr=8-4&keywords=pizza+steel

Here's one for less than I paid that is smaller and a quarter as thick. http://www.amazon.com/Pizzacraft-Square-Baking-Kitchen-Barbeque/dp/B00NMLKW6Q/ref=sr_1_3?ie=UTF8&qid=1464280863&sr=8-3&keywords=pizza+steel


The 1/4 inch thick one for 89 dollars will probably give you pretty good results, but the website I read recommended at least 3/8, and really 1/2. I figure if I'm this obsessed to get a steel, I should get the right one.  I also didn't want to spend 89 dollars.

I'd be wary of the 1/8 inch being sold for 29 dollars.  That's not a very significant thermal mass. Maybe stack two for 58 dollars, but you're still only at 1/4 inch.

Title: Re: Food/Recipe Thread
Post by: talmid chuchem on May 26, 2016, 05:27:54 PM
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.
I put gala in plastic container, & just microwave in a bowl to defrost, & then rerefrigerate.
Title: Re: Food/Recipe Thread
Post by: Moshe123 on May 26, 2016, 05:44:35 PM
I put gala in plastic container, & just microwave in a bowl to defrost, & then rerefrigerate.

That works as well. I don't have a fleishige microwave.
Title: Re: Food/Recipe Thread
Post by: etech0 on June 05, 2016, 10:56:11 PM
Do they make crock pot bags for 2-quart crock pots?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on June 05, 2016, 10:57:18 PM
Use oven bags. They come in more sizes including smaller sizes.
Title: Re: Food/Recipe Thread
Post by: etech0 on June 05, 2016, 10:59:28 PM
Use oven bags. They come in more sizes including smaller sizes.
great idea, thanks!
Title: Re: Food/Recipe Thread
Post by: Sport on June 06, 2016, 08:04:36 AM
Anyone know where I can buy smoked jalapenos in queens area ?  Or should I try making them myself ?
Title: Re: Food/Recipe Thread
Post by: henche on June 06, 2016, 08:42:38 AM
Anyone know where I can buy smoked jalapenos in queens area ?  Or should I try making them myself ?

Is that what chipotles are?

1. They sell it in spice jars dried and ground
2. You should definitely make it yourself.
Title: Re: Food/Recipe Thread
Post by: Sport on June 06, 2016, 08:52:35 AM
Is that what chipotles are?

1. They sell it in spice jars dried and ground
2. You should definitely make it yourself.
Yeah that's chipotles.
I dont want ground. Its a long process to make myself. Like smoking them for 16 hrs.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on June 06, 2016, 09:02:06 AM
Anyone know where I can buy smoked jalapenos in queens area ?  Or should I try making them myself ?
I'm sure any Mexican market will have them.
Title: Re: Food/Recipe Thread
Post by: henche on June 06, 2016, 09:39:18 AM
Yeah that's chipotles.
I dont want ground. Its a long process to make myself. Like smoking them for 16 hrs.

I want to make myself.  It says to use red ones. I saw red ones in the store last week.

I would probably smoke for 6 hours or so, and then finish in oven.
Title: Re: Food/Recipe Thread
Post by: Sport on June 06, 2016, 09:43:13 AM
I want to make myself.  It says to use red ones. I saw red ones in the store last week.

I would probably smoke for 6 hours or so, and then finish in oven.
Yeah you're supposed to use red ones, which are more rare than green.
Maybe I'll give it a shot.
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 06, 2016, 09:58:08 AM
Anyone know where I can buy smoked jalapenos in queens area ?  Or should I try making them myself ?

i'm pretty sure gg sells
Title: Re: Food/Recipe Thread
Post by: henche on June 06, 2016, 10:44:00 AM
Yeah you're supposed to use red ones, which are more rare than green.
Maybe I'll give it a shot.

In all peppers, green is unripe and red is ripe.  They have different flavors, like green bell peppers and red bell peppers.  Reds are usually harder to get ahold of since they need to wait until they're ripe.

Yes give it a shot. And let us know.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on June 06, 2016, 10:49:29 AM
In all peppers, green is unripe and red is ripe.  They have different flavors, like green bell peppers and red bell peppers.  Reds are usually harder to get ahold of since they need to wait until they're ripe.

Yes give it a shot. And let us know.
So what are yellow? Overripe?

-1
Title: Re: Food/Recipe Thread
Post by: henche on June 06, 2016, 10:53:07 AM
So what are yellow? Overripe?

-1

Probably just another color of ripe.  I dunno. Google it.

Ok, so here it says that yellow and orange are not quite ripe but riper than green http://www.whfoods.com/genpage.php?tname=foodtip&dbid=68
Title: Re: Food/Recipe Thread
Post by: Sport on June 06, 2016, 10:57:43 AM
In all peppers, green is unripe and red is ripe.  They have different flavors, like green bell peppers and red bell peppers.  Reds are usually harder to get ahold of since they need to wait until they're ripe.

Yes give it a shot. And let us know.
Thats what I thought, wasnt surenif it applied to jalapenos also.
Title: Re: Food/Recipe Thread
Post by: henche on June 06, 2016, 11:15:38 AM
Thats what I thought, wasnt surenif it applied to jalapenos also.
http://www.pepperscale.com/red-jalapeno-vs-green-jalapeno/
Title: Re: Food/Recipe Thread
Post by: Sport on June 08, 2016, 02:19:17 PM
Anyone have a good chuck/shoulder roast recipe. My wife doesn't want it smoked, she says we should have one meat that's not smoked..
Title: Re: Food/Recipe Thread
Post by: henche on June 08, 2016, 02:20:24 PM
 :P
Anyone have a good chuck/shoulder roast recipe. My wife doesn't want it smoked, she says we should have one meat that's not smoked..

Make into corned beef :)
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on June 08, 2016, 03:45:12 PM
What's the deal with pre seasoned pans. Is it a kashrus problem?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on June 08, 2016, 03:46:16 PM
What's the deal with pre seasoned pans. Is it a kashrus problem?
Need to burn out the oil.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on June 08, 2016, 04:18:35 PM
Need to burn out the oil.
Like libun chomur?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on June 08, 2016, 04:21:46 PM
Like libun chomur?
Yup, I believe so.
Title: Re: Food/Recipe Thread
Post by: mendy from lakewood on June 08, 2016, 05:05:42 PM
Any one have a good and simple recipe for LAHEM BAAGIN?
Title: Re: Food/Recipe Thread
Post by: lubaby on June 08, 2016, 05:24:31 PM
Any one have a good and simple recipe for LAHEM BAAGIN?
Don'k know about simple, but I made this (http://www.traditionalturkishcooking.com/2013/05/lahmacun-lahmacun-also-known-as-turkish.html?m=1) a few weeks ago and it was delicious.
Title: Re: Food/Recipe Thread
Post by: Sport on June 08, 2016, 07:57:54 PM
Next up, whats the Best way to prepare a navel pastrami, just pop it in the oven at 250 over night ?
Title: Re: Food/Recipe Thread
Post by: isaac1 on June 08, 2016, 09:15:01 PM
Any good recipes for duck?
Title: Re: Food/Recipe Thread
Post by: chevron on June 08, 2016, 09:32:28 PM
damn i just posted in JS... oh well
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on June 08, 2016, 09:35:13 PM
damn i just posted in JS... oh well
Too late to delete move?
Title: Re: Food/Recipe Thread
Post by: incendia on June 08, 2016, 10:52:22 PM
Any suggestions for a milchig shabbos afternoon meal
Title: Re: Food/Recipe Thread
Post by: Yehoshua on June 08, 2016, 11:49:30 PM
Any suggestions for a milchig shabbos afternoon meal
Why does it have to be different than a milchig meal eaten any other day of the week? Plenty of meals cam be hilchos shabbos appropriate.
Title: Re: Food/Recipe Thread
Post by: bb1836 on June 09, 2016, 12:22:23 AM
for those looking for quick easy meals, check out Youtube channel Tasty. lots of hit or miss but I've made lots of their stuff.
Prettyyy prettyyy pretty good! (v'hameyvin yavin)
Title: Re: Food/Recipe Thread
Post by: henche on June 09, 2016, 12:53:58 AM
Any suggestions for a milchig shabbos afternoon meal

Cholent.
Title: Re: Food/Recipe Thread
Post by: Emkay on June 09, 2016, 05:15:17 AM
Next up, whats the Best way to prepare a navel pastrami, just pop it in the oven at 250 over night ?
Crockpot.
Title: Re: Food/Recipe Thread
Post by: henche on June 09, 2016, 05:22:38 AM
Crockpot.

Smoker, then steam.
Title: Re: Food/Recipe Thread
Post by: Emkay on June 09, 2016, 05:25:19 AM
Smoker, then steam.
Stop being so fancy and complicated.
Title: Re: Food/Recipe Thread
Post by: isaac1 on June 09, 2016, 09:31:13 AM
So duck isn't very popular?
Title: Re: Food/Recipe Thread
Post by: ushdadude on June 09, 2016, 09:36:04 AM
So duck isn't very popular?

i sous vide and then sear
Title: Re: Food/Recipe Thread
Post by: henche on June 09, 2016, 09:50:38 AM
So duck isn't very popular?

Aron's has on sale for 5.99. Is that a good price? I want to smoke one.
Title: Re: Food/Recipe Thread
Post by: cholent on June 09, 2016, 09:50:57 AM
So duck isn't very popular?
Just roast. I love it but haven't cooked it in years. So disgusting to clean, they come with full beard and peyos
Title: Re: Food/Recipe Thread
Post by: isaac1 on June 09, 2016, 11:56:12 AM
Aron's has on sale for 5.99. Is that a good price? I want to smoke one.
No clue someone else bought it.
Title: Re: Food/Recipe Thread
Post by: stbaum on June 09, 2016, 08:01:37 PM
Kishka recipe? I only like the meal mart frozen one that's sticky and sweet
Title: Re: Food/Recipe Thread
Post by: henche on June 09, 2016, 09:06:17 PM
Kishka recipe? I only like the meal mart frozen one that's sticky and sweet

Sure. Take a meal mart kishke, slice, lay on top of cholent, sprinkle with cracked pepper.
Title: Re: Food/Recipe Thread
Post by: beeweegee on June 10, 2016, 12:08:52 AM
I made a turkey roast, and just tried slicing it and it was crumbling. Did I overcook it? Slice it the wrong way? Was a 3 lb roast, cooked it for 2.5 hours as per the recipe, but it looks a bit dry.
Title: Re: Food/Recipe Thread
Post by: snapit on June 10, 2016, 12:19:08 AM
I made a turkey roast, and just tried slicing it and it was crumbling. Did I overcook it? Slice it the wrong way? Was a 3 lb roast, cooked it for 2.5 hours as per the recipe, but it looks a bit dry.
I just sliced one about 15 min ago, I let it cool in the fridge until it's firm (about 2 hrs) and it sliced really nicely
Title: Re: Food/Recipe Thread
Post by: E R K on June 10, 2016, 08:32:27 AM
I made a turkey roast, and just tried slicing it and it was crumbling. Did I overcook it? Slice it the wrong way? Was a 3 lb roast, cooked it for 2.5 hours as per the recipe, but it looks a bit dry.
Sounds over cooked. Turkey roasts tend to dry quickly. Next time use a thermometer. Btw I undercook, cool, slice and reheat. It finishes cooking when reheated.
Title: Re: Food/Recipe Thread
Post by: beeweegee on June 10, 2016, 11:51:33 AM
Sounds over cooked. Turkey roasts tend to dry quickly. Next time use a thermometer. Btw I undercook, cool, slice and reheat. It finishes cooking when reheated.
What temp should the center be?
Title: Re: Food/Recipe Thread
Post by: Emkay on June 20, 2016, 12:43:53 PM
Just made this http://foodwishes.blogspot.co.il/2013/07/grilled-coffee-cola-skirt-steak-two.html

Absolutely phenomenal!
Title: Re: Food/Recipe Thread
Post by: Yehoshua on June 20, 2016, 12:45:01 PM
Just made this http://foodwishes.blogspot.co.il/2013/07/grilled-coffee-cola-skirt-steak-two.html

Absolutely phenomenal!
He has great stuff.
Title: Re: Food/Recipe Thread
Post by: Sam Finkelstein on June 29, 2016, 10:43:04 PM
Does anyone have a fabulous Shul Chulent recipe with precise measurements?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on June 29, 2016, 11:57:23 PM
What temp should the center be?
165. Keep in mind the temp goes up 5 to 15 degrees after taking from oven. Unless you slice immediately
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on June 30, 2016, 12:05:08 AM
165. Keep in mind the temp goes up 5 to 15 degrees after taking from oven. Unless you slice immediately
Um that doesn't compute to me, but sounds interesting..
Title: Re: Food/Recipe Thread
Post by: aygart on June 30, 2016, 12:17:49 AM
Um that doesn't compute to me, but sounds interesting..
It happens because the outside temperature is already higher and it evens out even without additional heat.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on June 30, 2016, 09:06:16 PM
It happens because the outside temperature is already higher and it evens out even without additional heat.
Ok makes sense now
Title: Re: Food/Recipe Thread
Post by: SamKey on July 01, 2016, 04:08:15 AM
Just made this http://foodwishes.blogspot.co.il/2013/07/grilled-coffee-cola-skirt-steak-two.html

Absolutely phenomenal!
Just made a London broil with this marinade hope it comes out good
Title: Re: Food/Recipe Thread
Post by: Zalc on July 01, 2016, 10:49:50 AM
What's the deal with pre seasoned pans. Is it a kashrus problem?
If you are talking about cast iron, see this (http://www.crcweb.org/Sappirim/Sappirim%252022%2520(Jan%25202012).pdf&sa=U&ved=0ahUKEwicyregwdLNAhVJKx4KHQhbDL8QFggLMAA&usg=AFQjCNH_tz5QkICmzxhjKh-QhBjZV1IDhA) and:

cRc Kosher – ‏@cRcKosher
Factory-seasoned cast iron pots & pans mst B kashered w/ hag’alah or libun kal B/4 use & kashering can B done 2 large utensils in “parts”
26 Aug 2010
Title: Re: Food/Recipe Thread
Post by: henche on July 01, 2016, 11:57:58 AM
If you are talking about cast iron, see this (http://www.crcweb.org/Sappirim/Sappirim%252022%2520(Jan%25202012).pdf&sa=U&ved=0ahUKEwicyregwdLNAhVJKx4KHQhbDL8QFggLMAA&usg=AFQjCNH_tz5QkICmzxhjKh-QhBjZV1IDhA) and:

cRc Kosher – ‏@cRcKosher
Factory-seasoned cast iron pots & pans mst B kashered w/ hag’alah or libun kal B/4 use & kashering can B done 2 large utensils in “parts”
26 Aug 2010

Yah, I don't understand that. 

I've seasoned pans.  You shmear oil all over, and then heat in oven until it's dry.  How is that not chum d'tzli?
Title: Re: Food/Recipe Thread
Post by: Zalc on July 01, 2016, 12:15:07 PM
Yah, I don't understand that. 

I've seasoned pans.  You shmear oil all over, and then heat in oven until it's dry.  How is that not chum d'tzli?
I'm not entirely sure, but this may help.

My understanding of the seasoning process is this: if the 3 parameters (thickness of the oil, temperature and time) are met, the oil will polymerize into a "plastic" that is nonstick and a rust barrier. link (http://scienceofcooking.bmobilized.com/?url=http%3A%2F%2Fwww.scienceofcooking.com%2Fcast_iron_cooking.htm)

In that case, it would be like using any dish made of plastic, where you do not need a hechsher on the oil that is it made from. (http://science.howstuffworks.com/plastic.htm)

In essence, what you buy from the factory would be a plastic coated pan, and it shouldn't make a difference that the coating started out as edible oil.
Title: Re: Food/Recipe Thread
Post by: henche on July 01, 2016, 12:40:03 PM
I'm not entirely sure, but this may help.

My understanding of the seasoning process is this: if the 3 parameters (thickness of the oil, temperature and time) are met, the oil will polymerize into a "plastic" that is nonstick and a rust barrier. link (http://scienceofcooking.bmobilized.com/?url=http%3A%2F%2Fwww.scienceofcooking.com%2Fcast_iron_cooking.htm)

In that case, it would be like using any dish made of plastic, where you do not need a hechsher on the oil that is it made from. (http://science.howstuffworks.com/plastic.htm)

In essence, what you buy from the factory would be a plastic coated pan, and it shouldn't make a difference that the coating started out as edible oil.
But then you wouldn't need libun kal either...
Title: Re: Food/Recipe Thread
Post by: rulesoferick on July 01, 2016, 05:20:15 PM
LENTIL SOUP

500 grm dried lentils-rinse an dry
2 large onions
4 garlic cloves
3 large carrots
600 grm chopped ( canned) plum tomatoes
salt pepper to taste
1/2 cup olive oil
6 cups water
2 bay leafs
 20 grms dry porcini mushrooms--add to 2 cups of boiling water -let sit while u perpare :

heat oil saute onions,garlic med to low heat( till soft) about 7 min.--add carrots cook about 8 more min--keep tossing ---add lentils toss coat with oil --add tomatoes with juice --and 6 cups  cold water and all the mushrooms with liquid -2 bay leafs  --bring to boil lower heat to simmer --keep partially covered for about any hour --add water if necessary --soup should be thick --salt pepper at end -when serve add some olive oil and a tiny amount of red wine vinegar

Im definitely trying this tonight!
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 03:15:37 PM
I asked about this in the Prime Day thread, but it probably belongs here:
https://www.amazon.com/Modern-Jewish-Cooking-Recipes-Customs/dp/1452127484/ref=sr_1_1?s=prime-day&psr=PD16&ie=UTF8&qid=1468350573&sr=1-1&keywords=cookbook++kosher
Anyone have a/t to say about this book? Thanks.
Title: Re: Food/Recipe Thread
Post by: henche on July 12, 2016, 03:17:30 PM
I asked about this in the Prime Day thread, but it probably belongs here:
https://www.amazon.com/Modern-Jewish-Cooking-Recipes-Customs/dp/1452127484/ref=sr_1_1?s=prime-day&psr=PD16&ie=UTF8&qid=1468350573&sr=1-1&keywords=cookbook++kosher
Anyone have a/t to say about this book? Thanks.

There's only one kosher cookbook worth owning. https://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&ie=UTF8&qid=1468350975&sr=1-1&keywords=spice+and+spirit

It's a simple layout. no pictures, just recipe after recipe. Just follow the recipe and it comes out great every time.
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 03:32:46 PM
There's only one kosher cookbook worth owning. https://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&ie=UTF8&qid=1468350975&sr=1-1&keywords=spice+and+spirit (https://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&ie=UTF8&qid=1468350975&sr=1-1&keywords=spice+and+spirit)

It's a simple layout. no pictures, just recipe after recipe. Just follow the recipe and it comes out great every time.
Thanks for the reply.
That may be, if your goal is a good cookbook. However, my goal is a gift for a woman who has many CBs, so I'm looking for a new one. Any info on this one?
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 12, 2016, 03:34:44 PM
There's only one kosher cookbook worth owning. https://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&ie=UTF8&qid=1468350975&sr=1-1&keywords=spice+and+spirit

It's a simple layout. no pictures, just recipe after recipe. Just follow the recipe and it comes out great every time.

I'm thinking about getting the one from amazing ribs
Title: Re: Food/Recipe Thread
Post by: henche on July 12, 2016, 03:46:52 PM
I'm thinking about getting the one from amazing ribs

I'd get that one. Is it on sale today?
Title: Re: Food/Recipe Thread
Post by: henche on July 12, 2016, 03:47:23 PM
Thanks for the reply.
That may be, if your goal is a good cookbook. However, my goal is a gift for a woman who has many CBs, so I'm looking for a new one. Any info on this one?

this one. https://www.amazon.com/Fabios-Italian-Kitchen-Fabio-Viviani/dp/1401312772/ref=sr_1_1?ie=UTF8&qid=1468352830&sr=8-1&keywords=cookbook+fabio
Title: Re: Food/Recipe Thread
Post by: CS1 on July 12, 2016, 03:48:31 PM
this one. https://www.amazon.com/Fabios-Italian-Kitchen-Fabio-Viviani/dp/1401312772/ref=sr_1_1?ie=UTF8&qid=1468352830&sr=8-1&keywords=cookbook+fabio
is it mostly meat? Or pasta? Any desserts?
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 03:48:47 PM
this one. https://www.amazon.com/Fabios-Italian-Kitchen-Fabio-Viviani/dp/1401312772/ref=sr_1_1?ie=UTF8&qid=1468352830&sr=8-1&keywords=cookbook+fabio (https://www.amazon.com/Fabios-Italian-Kitchen-Fabio-Viviani/dp/1401312772/ref=sr_1_1?ie=UTF8&qid=1468352830&sr=8-1&keywords=cookbook+fabio)
For a heimeshe balabusta?
Title: Re: Food/Recipe Thread
Post by: Emkay on July 12, 2016, 04:00:49 PM
Thanks for the reply.
That may be, if your goal is a good cookbook. However, my goal is a gift for a woman who has many CBs, so I'm looking for a new one. Any info on this one?
Want the ultimate cookbook? Get the modernist cuisine.
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 04:02:23 PM
Want the ultimate cookbook? Get the modernist cuisine.
LOL...
Title: Re: Food/Recipe Thread
Post by: Emkay on July 12, 2016, 04:03:03 PM
LOL...
It's great. I used to have it.
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 04:08:01 PM
It's great. I used to have it.
Not at all what I'm looking for, as mentioned above...
Title: Re: Food/Recipe Thread
Post by: henche on July 12, 2016, 04:10:04 PM
For a heimeshe balabusta?

Am I not heimeshe enough for you? I like to cook from it.
Title: Re: Food/Recipe Thread
Post by: Emkay on July 12, 2016, 04:11:53 PM
Not at all what I'm looking for, as mentioned above...
I know, but wanted to throw it in there
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 04:12:39 PM
Am I not heimeshe enough for you? I like to cook from it.
I have no idea what you are, but as I said this is for a gift. Anyway, I'll give it a second look. Which book, specifically? I see a whole bunch in the series. Looking to spend about $20, if possible.
Title: Re: Food/Recipe Thread
Post by: henche on July 12, 2016, 04:20:21 PM
I have no idea what you are, but as I said this is for a gift. Anyway, I'll give it a second look. Which book, specifically? I see a whole bunch in the series. Looking to spend about $20, if possible.

No, don't waste your time.  Get a jewish one.
Title: Re: Food/Recipe Thread
Post by: Zalc on July 12, 2016, 10:06:05 PM
I have no idea what you are, but as I said this is for a gift. Anyway, I'll give it a second look. Which book, specifically? I see a whole bunch in the series. Looking to spend about $20, if possible.
If they are the kind of person who likes to understand the "how" part of the the cooking besides for just the "what", look into "The Food Lab".

You learn HOW to cook certain food, and recipes become guides as opposed to rules.

It also has plenty of great recipes.
Title: Re: Food/Recipe Thread
Post by: Iz on July 12, 2016, 10:22:45 PM
If they are the kind of person who likes to understand the "how" part of the the cooking besides for just the "what", look into "The Food Lab".

You learn HOW to cook certain food, and recipes become guides as opposed to rules.

It also has plenty of great recipes.
Thanks, all. I got this: https://www.amazon.com/Gathered-Around-Table-Netivot-Hatorah/dp/1598260669/ref=sr_1_1?ie=UTF8&qid=1468376486&sr=8-1&keywords=gathered+around+the+table+cookbook
Title: Re: Food/Recipe Thread
Post by: davidmal on July 13, 2016, 12:59:43 PM
any one ever use truffle oil in anything besides a dip? I love it with a passion but i notice it loses its flavors after its cooking.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 13, 2016, 01:26:51 PM
any one ever use truffle oil in anything besides a dip? I love it with a passion but i notice it loses its flavors after its cooking.
That's because truffle oil is a finishing oil. It's not meant to be cooked with it's meant to be drizzled over things to add flavor after they are cooked.
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 13, 2016, 01:31:52 PM
one of my favorite finishing oils is toasted sesame oil
Title: Re: Food/Recipe Thread
Post by: chinagel on July 13, 2016, 02:17:11 PM
anyone have some good ideas for a first cut brisket
Title: Re: Food/Recipe Thread
Post by: henche on July 13, 2016, 02:33:05 PM
anyone have some good ideas for a first cut brisket

Corn it.

http://amazingribs.com/recipes/beef/home_made_corned_beef.html
Title: Re: Food/Recipe Thread
Post by: chinagel on July 13, 2016, 02:42:17 PM
Corn it.

http://amazingribs.com/recipes/beef/home_made_corned_beef.html
not looking for corned beef. id rather a sauce to make bake it in
Title: Re: Food/Recipe Thread
Post by: henche on July 13, 2016, 02:54:25 PM
not looking for corned beef. id rather a sauce to make bake it in

How about a salt sauce that you marinate it for a week in, with pickling spices.
Title: Re: Food/Recipe Thread
Post by: cholent on July 13, 2016, 02:56:34 PM
not looking for corned beef. id rather a sauce to make bake it in

Smoke it
Title: Re: Food/Recipe Thread
Post by: chinagel on July 13, 2016, 03:22:13 PM
How about a salt sauce that you marinate it for a week in, with pickling spices.
  ::)
Title: Re: Food/Recipe Thread
Post by: wayfe on July 13, 2016, 06:30:18 PM
http://www.bonappetit.com/recipe/beef-brisket-with-merlot-and-prunes
Title: Re: Food/Recipe Thread
Post by: aygart on July 13, 2016, 10:15:15 PM
http://www.bonappetit.com/recipe/beef-brisket-with-merlot-and-prunes
Looks delicious but a full time job
Title: Re: Food/Recipe Thread
Post by: sedge on July 13, 2016, 10:49:46 PM
anyone have some good ideas for a first cut brisket

Let stand at room temp for 1 hour. Season both sides with salt and fresh cracked pepper and sear it in a Dutch oven in olive oil till nicely carmelized.

Remove from pan. Add a bit more oil and saute carrots, onions and celery with a touch of salt.

Then deglaze with a bit of red wine. Return brisket to pan on top of veggies. Add beef stock until slightly covered by the liquid but not completely submerged, a couple cloves of garlic (or more), 2 tablespoons chopped parsley, 5 fresh thyme sprigs and 2 bay leaves. Add a tablespoon of Worchestershire, 1/2 c ketchup and 2 tablespoons Dijon.

Cover and bring to a boil. Taste broth for salt and add to taste as well as more cracked pepper. Add 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder. Then place covered  in a 300 deg. F oven for 3 hrs.

After three hours, remove the veggies and herbs. Eat or discard. Add newly cut carrots, onions a celery and quartered potatoes. Cook another half hour in oven.

Remove from oven and allow to cool. Refrigerate overnight. Skim fat then reheat on stovetop. Eat.
Title: Re: Food/Recipe Thread
Post by: Zevi16 on July 19, 2016, 01:10:48 PM
(http://uploads.tapatalk-cdn.com/20160719/2f5a5a2b47c282faaf8d00751bb9d28f.jpg)

DW!
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on July 19, 2016, 03:42:01 PM
Yum!
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 24, 2016, 08:11:20 AM
Anyone here have a pizza steel? I'm thinking to buy a steel plate for one.

Read more: http://www.pizzamaking.com/forum/index.php?topic=31267.0 (http://www.pizzamaking.com/forum/index.php?topic=31267.0)

thoughts?

http://www.walmart.com/ip/La-Hacienda-Steel-Pizza-Oven-and-Smoker/38038277
Title: Re: Food/Recipe Thread
Post by: sky121 on July 24, 2016, 08:40:24 AM
any one ever use truffle oil in anything besides a dip? I love it with a passion but i notice it loses its flavors after its cooking.
You can always try truffle salt.  Another cheap alternative for truffle taste.
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 03:56:01 PM
You can always try truffle salt.  Another cheap alternative for truffle taste.
I have I found the flavor is not as pronounced as the oil
Title: Re: Food/Recipe Thread
Post by: henche on July 26, 2016, 04:49:50 PM
Can buy truffles. I saw then in a store near me. 

Alternatively, use a pig to sniff for them in the woods in france.
Title: Re: Food/Recipe Thread
Post by: wayfe on July 26, 2016, 04:50:52 PM
Truffle oil is not worth it= majority of them are artificially flavored and waaaaaaaaaaaaay overpriced.
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 05:05:45 PM
Can buy truffles. I saw then in a store near me. 

Alternatively, use a pig to sniff for them in the woods in france.
where would one acquire such a pig?
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 05:07:09 PM
Truffle oil is not worth it= majority of them are artificially flavored and waaaaaaaaaaaaay overpriced.
i found from my experience of truffle oil the flavor is intense
and the oil only requires a few drops

the amount of time it will last will outweigh the price

$10-$20 a bottle for over a year  light use
Title: Re: Food/Recipe Thread
Post by: cholent on July 26, 2016, 05:07:14 PM
Can buy truffles. I saw then in a store near me. 

Alternatively, use a pig to sniff for them in the woods in france.
Don't they cost a few hundred $/#?
Title: Re: Food/Recipe Thread
Post by: wayfe on July 26, 2016, 05:27:25 PM
i found from my experience of truffle oil the flavor is intense

It's intense junk. You're not getting the real thing.

The price is a fools tax.
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 06:22:17 PM
Don't they cost a few hundred $/#?
Yes he was joking on both

Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 06:23:03 PM
It's intense junk. You're not getting the real thing.

The price is a fools tax.
Depends on if it's artificial flavor or real truffle infused olive oil
Title: Re: Food/Recipe Thread
Post by: wayfe on July 26, 2016, 06:23:31 PM
Depends on if it's artificial flavor or real truffle infused olive oil

yeah, check your bottle
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 06:27:29 PM
yeah, check your bottle
http://www.craftedkosher.com/collections/taste-of-italy/products/la-rustichella-truffle-oil

Never tried this one but it looks like you can even see the truffle
Title: Re: Food/Recipe Thread
Post by: wayfe on July 26, 2016, 06:29:26 PM
http://www.craftedkosher.com/collections/taste-of-italy/products/la-rustichella-truffle-oil

Never tried this one but it looks like you can even see the truffle

I've seen that one IRL- "natural and artificial" flavors. It's not truffles on the bottom.
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 06:30:08 PM
I've seen that one IRL- "natural and artificial" flavors. It's not truffles on the bottom.
Haha mushrooms? Lol
Title: Re: Food/Recipe Thread
Post by: wayfe on July 26, 2016, 06:33:39 PM
http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=0
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 06:38:14 PM
http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=0
I'm blown away
Title: Re: Food/Recipe Thread
Post by: cholent on July 26, 2016, 07:34:44 PM
Anyone ever make pretzel buns or hot pretzels using lye?
Title: Re: Food/Recipe Thread
Post by: henche on July 26, 2016, 07:50:49 PM
http://www.nytimes.com/2007/05/16/dining/16truf.html?_r=0

Interesting. I've never cooked with truffle, and I'd have assumed it is artificial. But this article is making me want to try it.

What are some beginner uses?
Title: Re: Food/Recipe Thread
Post by: wayfe on July 26, 2016, 07:52:49 PM
Interesting. I've never cooked with truffle, and I'd have assumed it is artificial. But this article is making me want to try it.

What are some beginner uses?

You mean truffle oil or actual truffle?

With the oil I guess you can try making a truffle mayo dipping sauce like the one served with the fries at Pardes.

If you can get your hands on an actual truffle, try shaving some on top of a risotto.

Title: Re: Food/Recipe Thread
Post by: henche on July 26, 2016, 08:14:07 PM
You mean truffle oil or actual truffle?

With the oil I guess you can try making a truffle mayo dipping sauce like the one served with the fries at Pardes.

If you can get your hands on an actual truffle, try shaving some on top of a risotto.

Was thinking oil.
Title: Re: Food/Recipe Thread
Post by: davidmal on July 26, 2016, 08:18:23 PM
Was thinking oil.
Are fresh truffles ever altered? That they would require a hasgacha
Title: Re: Food/Recipe Thread
Post by: cholent on July 26, 2016, 09:21:34 PM
Pretzel challah
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 26, 2016, 09:53:27 PM
How long did you boil it for, and what did you put in the water?
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 12:58:01 AM
How long did you boil it for, and what did you put in the water?
Mixed 1/4 cup food grade lye with 5 c water - it was supposed to be cold but was actually warm/hot by mistake (didn't check water temp from sink). I let the challah sit 15 seconds per side but I'll skip the bottom next time and do top only as bottom got a bit soggy in the pan. Tastes amazing
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 27, 2016, 01:03:02 AM
Mixed 1/4 cup food grade lye with 5 c water - it was supposed to be cold but was actually warm/hot by mistake (didn't check water temp from sink). I let the challah sit 15 seconds per side but I'll skip the bottom next time and do top only as bottom got a bit soggy in the pan. Tastes amazing
Why not barley malt?
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 01:05:48 AM
Why not barley malt?
No particular reason. I have read that lye makes the most authentic tasting hot pretzels and I decided to try. Biggest issue was keeping the braided shape while lifting and dipping the challah, and it really did get somewhat messed up as you can see
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 27, 2016, 01:07:32 AM
No particular reason. I have read that lye makes the most authentic tasting hot pretzels and I decided to try. Biggest issue was keeping the braided shape while lifting and dipping the challah, and it really did get somewhat messed up as you can see
Interesting. I have lots of barley malt and thought to try it, but I wasn't sure if 30 seconds is good enough  for a large challah like it is for a substantially smaller bagel.
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 01:13:02 AM
Interesting. I have lots of barley malt and thought to try it, but I wasn't sure if 30 seconds is good enough  for a large challah like it is for a substantially smaller bagel.
It's really just a surface treatment so it should be the same no matter what size you're dealing with
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 27, 2016, 01:16:21 AM
It's really just a surface treatment so it should be the same no matter what size you're dealing with
That makes sense. Seems baking soda is a good lye sub. I was confusing pretzels with bagels where you use barley malt. On second thought, has anyone tried bagel challah?
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 01:17:32 AM
That makes sense. Seems baking soda is a good lye sub. I was confusing pretzels with bagels where you use barley malt. On second thought, has anyone tried bagel challah?
I've tried baking soda and wasn't blown away. This have much better results
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 27, 2016, 01:18:06 AM
I've tried baking soda and wasn't blown away. This have much better results
Where did you get the lye?
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 01:18:17 AM
Where did you get the lye?
Amazon
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 27, 2016, 09:13:23 AM
Can buy truffles. I saw then in a store near me. 

Alternatively, use a pig to sniff for them in the woods in france.

they don't use pigs anymore because they were eating the truffles. they use dogs now
Title: Re: Food/Recipe Thread
Post by: aygart on July 27, 2016, 09:15:45 AM
they don't use pigs anymore because they were eating the truffles. they use dogs now
Such pigs
Title: Re: Food/Recipe Thread
Post by: davidmal on July 27, 2016, 11:05:35 AM
Such pigs
Where would one come across getting one of these dogs?
Title: Re: Food/Recipe Thread
Post by: beeweegee on July 27, 2016, 11:14:23 AM
Where would one come across getting one of these dogs?
http://www.trufflehuntersdogschool.com

http://www.twistedwillowfarm.com/truffle-dogs.html
Title: Re: Food/Recipe Thread
Post by: davidmal on July 27, 2016, 11:19:26 AM
http://www.trufflehuntersdogschool.com

http://www.twistedwillowfarm.com/truffle-dogs.html
I just ordered 2 dogs
Now it's truffle hunting season
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 27, 2016, 11:24:07 AM
It's really just a surface treatment so it should be the same no matter what size you're dealing with

why can't you just brush the mixture on? much easier
Title: Re: Food/Recipe Thread
Post by: henche on July 27, 2016, 12:15:55 PM
Ok, today is jerk chicken take 2.  Using recipe from epicurious. Plus added some extra sugar bec the mix was super hot. Also, didn't boil out the alcohol, and food processed everything.
Title: Re: Food/Recipe Thread
Post by: wayfe on July 27, 2016, 01:40:49 PM
Ok, today is jerk chicken take 2.  Using recipe from epicurious. Plus added some extra sugar bec the mix was super hot. Also, didn't boil out the alcohol, and food processed everything.

Ooh- I've been planning to make jerk chicken stuffed sweet potatoes ever since I had one from the Wandering Que!
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 01:43:02 PM
Not sure whether to post this here or in Chicago thread. Anyone know if the strawberry shortcake from shallots is supposed to be soft and sponge-cake like or more of a soft sugar cookie texture, not cuttable with a spoon?
Title: Re: Food/Recipe Thread
Post by: davidmal on July 27, 2016, 02:53:06 PM
Not sure whether to post this here or in Chicago thread. Anyone know if the strawberry shortcake from shallots is supposed to be soft and sponge-cake like or more of a soft sugar cookie texture, not cuttable with a spoon?
Chicago...
here would be if anyone knows how to make it.... lol
Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 02:55:01 PM
Chicago...
here would be if anyone knows how to make it.... lol
I'm asking here because I'm making it
Title: Re: Food/Recipe Thread
Post by: davidmal on July 27, 2016, 03:00:38 PM
I'm asking here because I'm making it
Good luck... Post pics
Title: Re: Food/Recipe Thread
Post by: wayfe on July 27, 2016, 03:05:30 PM
http://www.joyofkosher.com/recipes/strawberry-shortcake-2/

I'm guessing this is the dairy version of the one served at Shallots. Recipe by founder and former chef of Shallots Bistro.

Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 03:07:53 PM
The recipe is published in Everyday Secret Restaurant Recipes. I made it, it was excellent but couldn't be easily cut with a fork. Trying it again this week, though I may be swapping out strawberries for something else (for guests I peel strawberries, and that's not something I'm looking to do again)
Title: Re: Food/Recipe Thread
Post by: wayfe on July 27, 2016, 03:11:49 PM
The recipe is published in Everyday Secret Restaurant Recipes. I made it, it was excellent but couldn't be easily cut with a fork. Trying it again this week, though I may be swapping out strawberries for something else (for guests I peel strawberries, and that's not something I'm looking to do again)

If the recipe is like the one I posted- then its a biscuit dough. Biscuit are more like cookies than cakes and are not really meant to be sliced or cut...

Title: Re: Food/Recipe Thread
Post by: cholent on July 27, 2016, 03:14:05 PM
If the recipe is like the one I posted- then its a biscuit dough. Biscuit are more like cookies than cakes and are not really meant to be sliced or cut...
Definitely different recipe, I don't have it here but there was no brushing with butter or sprinkling with sugar. It was sliced, multiple cookies/shortcakes were layered with sliced fresh strawberries, cream, and strawberry sauce
Title: Re: Food/Recipe Thread
Post by: E R K on July 27, 2016, 03:27:28 PM
The recipe is published in Everyday Secret Restaurant Recipes. I made it, it was excellent but couldn't be easily cut with a fork. Trying it again this week, though I may be swapping out strawberries for something else (for guests I peel strawberries, and that's not something I'm looking to do again)

I made that one, too. I like a softer cookie (biscuit) so next time I would undercook it a bit.
Title: Re: Food/Recipe Thread
Post by: mercaz1 on July 28, 2016, 01:41:11 PM
anyone have a good pastrami recipe. not a navel pastrami
Title: Re: Food/Recipe Thread
Post by: henche on July 28, 2016, 01:43:39 PM
anyone have a good pastrami recipe. not a navel pastrami

What are you starting with?
Title: Re: Food/Recipe Thread
Post by: mercaz1 on July 28, 2016, 09:21:23 PM
What are you starting with?

im starting with  3.5lbs of sliced  pastrami from chicago
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 28, 2016, 09:31:28 PM
im starting with  3.5lbs of sliced  pastrami from chicago

in that case i recommend some good rye bread, mustard and cole slaw.
Title: Re: Food/Recipe Thread
Post by: henche on July 28, 2016, 09:36:17 PM
in that case i recommend some good rye bread, mustard and cole slaw.

+1 had same thought
Title: Re: Food/Recipe Thread
Post by: mercaz1 on July 28, 2016, 10:59:18 PM
it just says sliced. its not actually sliced
Title: Re: Food/Recipe Thread
Post by: henche on July 29, 2016, 12:22:16 AM
it just says sliced. its not actually sliced

Does it just say pastrami, or is it actually pastrami?

In all events, I thought you were asking before how to make meat into pastrami, so asked if you were starting from fresh beef, or from corned beef, etc.  You were actually asking how to make patrami into something else.  I usually eat pastrami as pastrami, as its already very processed (cured, spiced, smoked, steamed) and is delicious.
Title: Re: Food/Recipe Thread
Post by: mercaz1 on July 29, 2016, 09:53:54 AM
Does it just say pastrami, or is it actually pastrami?

In all events, I thought you were asking before how to make meat into pastrami, so asked if you were starting from fresh beef, or from corned beef, etc.  You were actually asking how to make patrami into something else.  I usually eat pastrami as pastrami, as its already very processed (cured, spiced, smoked, steamed) and is delicious.
I understand. I was asking if I should warm it up overnight, or in a crockpot. I was told that it only needs to be warmed up in an oven with steam- put the pastrami on a rack in a pan with water and warm it up
Title: Re: Food/Recipe Thread
Post by: henche on July 29, 2016, 09:56:06 AM
I understand. I was asking if I should warm it up overnight, or in a crockpot. I was told that it only needs to be warmed up in an oven with steam- put the pastrami on a rack in a pan with water and warm it up

Its already fully cooked to 203, so I'd think if you want it warm, you want to just warm it quiclky.
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 29, 2016, 10:06:59 AM
I understand. I was asking if I should warm it up overnight, or in a crockpot. I was told that it only needs to be warmed up in an oven with steam- put the pastrami on a rack in a pan with water and warm it up

i put it on a grill sometimes
Title: Re: Food/Recipe Thread
Post by: cholent on July 29, 2016, 10:23:23 AM
i put it on a grill sometimes

I've found that's fantastic with navel pastrami but dries out other types of pastrami. I would keep it in the vacuum sealed bag, put that inside a pan and the pan inside a bigger pan with water in it. Cover the bigger pan (and the pan inside it) with heavy duty foil and keep it in the oven on low. It will be soft and almost falling apart but absolutely delicious
Title: Re: Food/Recipe Thread
Post by: Zevi16 on July 29, 2016, 11:24:31 AM
I've found that's fantastic with navel pastrami but dries out other types of pastrami. I would keep it in the vacuum sealed bag, put that inside a pan and the pan inside a bigger pan with water in it. Cover the bigger pan (and the pan inside it) with heavy duty foil and keep it in the oven on low. It will be soft and almost falling apart but absolutely delicious
I just got that shooting water at the back of my mouth when I read it.
I love pastrami. I haven't found any good pastrami here. (israel)
Title: Re: Food/Recipe Thread
Post by: JoeyShmoe on July 29, 2016, 11:25:39 AM
If anybody is interested in Cholent tips, the 2016 Election Pick Your Poison Master Thread (http://forums.dansdeals.com/index.php?topic=5531.msg1523256#msg1523256) has a conversation about it going on :)
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on July 29, 2016, 01:23:16 PM
What's going on with my onions??

I'm trying to make liver. Recipe says to saute 8+ onions until right before burnt.
They been going for two + hours and is just turning yellow now.
Ad mosaiy??
Title: Re: Food/Recipe Thread
Post by: henche on July 29, 2016, 01:52:27 PM
What's going on with my onions??

I'm trying to make liver. Recipe says to saute 8+ onions until right before burnt.
They been going for two + hours and is just turning yellow now.
Ad mosaiy??

Onions only carmelize over high heat. Oil helps. Doing 8 onions at a time means your pot is piled high, so only the bottom layer is exposed to direct heat.

Title: Re: Food/Recipe Thread
Post by: Emkay on July 29, 2016, 02:01:30 PM
What's going on with my onions??

I'm trying to make liver. Recipe says to saute 8+ onions until right before burnt.
They been going for two + hours and is just turning yellow now.
Ad mosaiy??
Are they covered? Uncover them and turn up the heat.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on July 29, 2016, 03:52:14 PM
Are they covered? Uncover them and turn up the heat.
Did that...-  A few min later bottom burnt. Never knew cooking onions is such an ordeal.
 Oh well all finished. Livers great
Title: Re: Food/Recipe Thread
Post by: Emkay on July 29, 2016, 03:53:37 PM
Did that...-  A few min later bottom burnt. Never knew cooking onions is such an ordeal.
 Oh well all finished. Livers great
Well obviously will need constant stirring. Sorry, I should have mentioned that.
Title: Re: Food/Recipe Thread
Post by: Yehoshua on July 29, 2016, 03:54:51 PM
Well obviously will need constant stirring. Sorry, I should have mentioned that.
And using a non-stick pan helps a lot. Also keep the heat low, like really low. It takes longer but has better results.
Title: Re: Food/Recipe Thread
Post by: Emkay on July 29, 2016, 03:55:42 PM
And using a non-stick pan helps a lot. Also keep the heat low, like really low. It takes longer but has better results.
He wanted faster.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on July 29, 2016, 03:56:55 PM
He wanted faster.
Yeah, did I mention it was 2+ hours already..
Title: Re: Food/Recipe Thread
Post by: wayfe on July 29, 2016, 04:20:54 PM
You know those recipes that go like this?

1/2 cup bbq sauce
1/4 ketchup
1/4 soy sauce
3 tbsp brown sugar

blarrrrgh!

That's not called cooking. That's called trying to mask all the flavor of your food so that you can't tell what exactly it is that you're eating.
Title: Re: Food/Recipe Thread
Post by: shulem92 on July 29, 2016, 04:25:27 PM
You know those recipes that go like this?

1/2 cup bbq sauce
1/4 ketchup
1/4 soy sauce
3 tbsp brown sugar

blarrrrgh!

That's not called cooking. That's called trying to mask all the flavor of your food so that you can't tell what exactly it is that you're eating.
+1
Title: Re: Food/Recipe Thread
Post by: ushdadude on July 29, 2016, 04:31:31 PM
You know those recipes that go like this?

1/2 cup bbq sauce
1/4 ketchup
1/4 soy sauce
3 tbsp brown sugar

blarrrrgh!

That's not called cooking. That's called trying to mask all the flavor of your food so that you can't tell what exactly it is that you're eating.

something like that would prob be good on corned beef
Title: Re: Food/Recipe Thread
Post by: lubaby on July 29, 2016, 04:56:07 PM
something like that would prob be good on corned beef
Or Cholent
Title: Re: Food/Recipe Thread
Post by: shulem92 on July 29, 2016, 04:59:11 PM
Or Cholent
-1
Title: Re: Food/Recipe Thread
Post by: henche on July 29, 2016, 05:01:28 PM
something like that would prob be good on corned beef

Yah, I like to do corned beef in a sweet sauce. I made for shevuous, and corned the beed myself.
Title: Re: Food/Recipe Thread
Post by: henche on July 30, 2016, 10:25:31 PM
Ok, today is jerk chicken take 2.  Using recipe from epicurious. Plus added some extra sugar bec the mix was super hot. Also, didn't boil out the alcohol, and food processed everything.

Jerk Chicken


Recipe (http://www.epicurious.com/recipes/food/views/jamaican-jerk-chicken-234807)
Put the following in food processor:
        3 tablespoons dark rum
        2 tablespoons water
        1/2 cup malt vinegar
        10 green onions, chopped
        4 garlic cloves, peeled, chopped
        2 tablespoons dried thyme
        2 Scotch bonnet chiles with seeds
        2 tablespoons vegetable oil
        2 teaspoons ground allspice.  A packet of whole allspice
        4 teaspoons ground ginger
        4 teaspoons ground cinnamon
        2 teaspoons ground nutmeg
        2 teaspoons salt
        2 teaspoons ground black pepper
        6-7 teaspoons dark brown sugar
        1 cup ketchup
        3 tablespoons soy sauce
        2 peeled limes

Took the mush, and put in a large ziplock bag with a bunch of chicken bottoms. Let sit for 2 days.

Smoked the chicken for about 1:45 in my pit barrel cooker, on the rack.

Was hot. Will make again.
Title: Re: Food/Recipe Thread
Post by: Zevi16 on August 03, 2016, 06:22:05 AM
(http://uploads.tapatalk-cdn.com/20160803/5f258cdf5237db9f276ea1d2fec115f7.jpg)
What's the easiest way to make this great for a Friday night meal. It's 2.45 kilo
Title: Re: Food/Recipe Thread
Post by: cholent on August 03, 2016, 08:50:43 AM
(http://uploads.tapatalk-cdn.com/20160803/5f258cdf5237db9f276ea1d2fec115f7.jpg)
What's the easiest way to make this great for a Friday night meal. It's 2.45 kilo
You own a grill?
Title: Re: Food/Recipe Thread
Post by: Zevi16 on August 03, 2016, 09:03:12 AM
You own a grill?
Nope. Oven or pot and in Israel so bear that in mind
Title: Re: Food/Recipe Thread
Post by: cholent on August 03, 2016, 09:06:17 AM
Nope. Oven or pot and in Israel so bear that in mind
Look at the recipe for Texas brisket on amazing ribs.com and do it in your oven. Won't have the smokey flavor but will still be absolutely delicious, I've done it
Title: Re: Food/Recipe Thread
Post by: Zevi16 on August 03, 2016, 09:10:49 AM
Look at the recipe for Texas brisket on amazing ribs.com and do it in your oven. Won't have the smokey flavor but will still be absolutely delicious, I've done it
OK. When does it need to be made?  Can I put it on the hot plate to be hot?

Wow it looks complicated.
Title: Re: Food/Recipe Thread
Post by: Emkay on August 03, 2016, 09:13:13 AM
You own a grill?
Far from the easiest or most ideal.
Simplest is to slow cook it in oven or crockpot. The exact recipe would depend on your taste preference.
Title: Re: Food/Recipe Thread
Post by: cholent on August 03, 2016, 09:34:46 AM
Far from the easiest or most ideal.
Simplest is to slow cook it in oven or crockpot. The exact recipe would depend on your taste preference.
I would argue it's ideal, though certainly not the easiest. But making the same recipe in the oven is very easy. I would start it Thursday night and then hold it in a faux cambro until you're ready to slice and eat Friday night
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 03, 2016, 10:14:10 AM
Crock pot is easiest. Just sear/broil to get nice color on outside,  and cover it with favorite sauce. I use a brisket sauce because I find the sugar in regular bbq sauce can taste a little burnt
Title: Re: Food/Recipe Thread
Post by: Zevi16 on August 04, 2016, 04:27:53 AM
What is the health situation with liquid smoke. DW is getting scared after what she read online
Title: Re: Food/Recipe Thread
Post by: henche on August 04, 2016, 07:22:38 AM
What is the health situation with liquid smoke. DW is getting scared after what she read online

I'd assume healthier than the real thing.
Title: Re: Food/Recipe Thread
Post by: Zevi16 on August 04, 2016, 07:44:32 AM
(http://uploads.tapatalk-cdn.com/20160804/71a01e253f71e3653bac6d24f53a20b7.jpg)
Just salted and peppered

(http://uploads.tapatalk-cdn.com/20160804/66cdaa485e7b3e479fab9c2a7e4fb919.jpg)
. With the sauce poured over.

In the oven now for 7 hours.. My hands stink of that liquid smoke
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 04, 2016, 10:19:08 AM
Any recipe for crispy sweet breads?
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 04, 2016, 12:11:01 PM
Any recipe for crispy sweet breads?

http://www.epicurious.com/recipes/food/views/grilled-sweetbreads-234665

I'm gonna try this
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on August 04, 2016, 12:55:58 PM
Anyone with a good simple (ingredients wise ) marination for rib eye steak?
Title: Re: Food/Recipe Thread
Post by: shulem92 on August 04, 2016, 01:04:13 PM
Anyone with a good simple (ingredients wise ) marination for rib eye steak?
Salt and pepper. Lol
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on August 04, 2016, 01:04:55 PM
Salt and pepper. Lol
Looking for a bit better...
Somthing that will make it very tender
Title: Re: Food/Recipe Thread
Post by: shulem92 on August 04, 2016, 01:06:29 PM
Looking for a bit better...
Somthing that will make it very tender
It was a joke, I saw that u wrote marinade. I was just saying my opinion that that's the only way to cook a good rib steak
Title: Re: Food/Recipe Thread
Post by: sedge on August 04, 2016, 02:02:01 PM
Looking for a bit better...
Somthing that will make it very tender
Since getting one of these I use it on everything. Not only tenderizes but really gets whatever seasonings and marinades deep into the meat.

Jaccard Supertendermatic 48-Blade Tenderizer

https://www.amazon.com/dp/B001347JK6/ref=cm_sw_r_sms_apa_cj4Oxb0TB6RNN (https://www.amazon.com/dp/B001347JK6/ref=cm_sw_r_sms_apa_cj4Oxb0TB6RNN)
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 04, 2016, 02:06:38 PM
Since getting one of these I use it on everything. Not only tenderizes but really gets whatever seasonings and marinades deep into the meat.

Jaccard Supertendermatic 48-Blade Tenderizer

https://www.amazon.com/dp/B001347JK6/ref=cm_sw_r_sms_apa_cj4Oxb0TB6RNN (https://www.amazon.com/dp/B001347JK6/ref=cm_sw_r_sms_apa_cj4Oxb0TB6RNN)

you have to be careful because these can introduce surface bacteria into the meat. if you don't cook it through afterwards it can be dangerous.
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on August 04, 2016, 02:09:34 PM
I just need actuall marinade lol that's all
Title: Re: Food/Recipe Thread
Post by: etech0 on August 04, 2016, 03:04:32 PM
Anyone with a good simple (ingredients wise ) marination for rib eye steak?
I like this one on london broil:
    1/2 c oil
    1/2 c soy sauce
    2 T vinegar (balsamic or wine)
    sprinkle pepper and paprika
    1/2 cup honey
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 04, 2016, 03:15:42 PM
I like this one on london broil:
    1/2 c oil
    1/2 c soy sauce
    2 T vinegar (balsamic or wine)
    sprinkle pepper and paprika
    1/2 cup honey

you want to be careful grilling anything with sugar (or honey) as a marinade.
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on August 04, 2016, 03:56:37 PM
you want to be careful grilling anything with sugar (or honey) as a marinade.
Why?
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 04, 2016, 04:02:49 PM
Why?

sugar burns easily
Title: Re: Food/Recipe Thread
Post by: Emkay on August 04, 2016, 04:12:28 PM
Anyone with a good simple (ingredients wise ) marination for rib eye steak?
Salt.
Pepper.
Bourbon.
Breadcrumbs.
Put the salt and pepper on the meat and place on grill. Drink the bourbon and feed the breadcrumbs to the birds.
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on August 04, 2016, 04:12:28 PM
sugar burns easily
I see
Title: Re: Food/Recipe Thread
Post by: Myccrabbi on August 04, 2016, 04:13:06 PM
Salt.
Pepper.
Bourbon.
Breadcrumbs.
Put the salt and pepper on the meat and place on grill. Drink the bourbon and feed the breadcrumbs to the birds.
ALOL
Title: Re: Food/Recipe Thread
Post by: cholent on August 04, 2016, 04:13:18 PM
Salt.
Pepper.
Bourbon.
Breadcrumbs.
Put the salt and pepper on the meat and place on grill. Drink the bourbon and feed the breadcrumbs to the birds.
I like this recipe
Title: Re: Food/Recipe Thread
Post by: aygart on August 04, 2016, 05:39:34 PM
Salt.
Pepper.
Bourbon.
Breadcrumbs.
Put the salt and pepper on the meat and place on grill. Drink the bourbon and feed the breadcrumbs to the birds.
wife: why are you drinking bourbon?
Husband: I'm just listening to the recipe.
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on August 04, 2016, 07:59:48 PM
It was a joke, I saw that u wrote marinade. I was just saying my opinion that that's the only way to cook a good rib steak

+1 maybe a drop of olive oil if needed
Title: Re: Food/Recipe Thread
Post by: shulem92 on August 04, 2016, 08:01:27 PM
+1 maybe a drop of olive oil if needed
+1 I just didn't want the guy marinating the steak in olive oil
Title: Re: Food/Recipe Thread
Post by: sedge on August 04, 2016, 08:12:06 PM
you have to be careful because these can introduce surface bacteria into the meat. if you don't cook it through afterwards it can be dangerous.


you want to be careful grilling anything with sugar (or honey) as a marinade.

A very careful and conscientious cook indeed.
Title: Food/Recipe Thread
Post by: davidmal on August 04, 2016, 08:59:27 PM
Salt.
Pepper.
Bourbon.
Breadcrumbs.
Put the salt and pepper on the meat and place on grill. Drink the bourbon and feed the breadcrumbs to the birds.
Haha!!! True story!!!

Ive expirented with many spices as well
From cinnamon to oregano cumin all spice

Salt and pepper nothing.else needed

There is 1 blend of spices which I swear by

Herbes de Provence But only from Fresh Direct!!! Guaranteed or your money back
Well not really but this is my go to spice from anything like steak to pasta.  But of course salt and pepper as well.
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 04, 2016, 09:12:49 PM

A very careful and conscientious cook indeed.

lol... I try
Title: Re: Food/Recipe Thread
Post by: davidmal on August 04, 2016, 09:21:51 PM
Why?
When I use things with sugar such as BBQ sauces I use it the last minute and just let it caramelize into a glaze
Title: Re: Food/Recipe Thread
Post by: myi on August 08, 2016, 01:23:27 AM
Ideas for 9 days!
ravioli
pesto pasta
fetticune alfredo
penne al a vodka
Lasgana
baked ziti
eggplantt parm
Salmon
Tilapia
Seabass
Flounder
Cheese latkes
mac n cheese
caesar salad with salmon
salmon and mashed potatoes
shashuka with bread
herbed tilapia with roasted potatoes
veggie burgers and potato blintzes
vegetarian chili
quiche
stuffed baked potatoes
vegetable omelets
grilled vegetable paninis
spaghetti squash with cheese and sauce
tofu stir fry
Grilled cheese
breaded tofu with mashed potatoes
french toast
zucchini pizza
broccoli with melted cheese
Salmon croquettes
Tuna croquettes
Chick pea patties
Falafel
Fishballs
Beans on toast

⬆grt list
 איבערגעבן אין שטוב...
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 08, 2016, 10:27:09 AM
i wanna try cedar planked salmon
Title: Re: Food/Recipe Thread
Post by: Yehoshua on August 08, 2016, 10:39:22 AM
i wanna try cedar planked salmon
Do you have a cedar plank?
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 08, 2016, 11:47:55 AM
Do you have a cedar plank?

yes.
Title: Re: Food/Recipe Thread
Post by: henche on August 08, 2016, 12:04:57 PM
Someone once told me a recipe for cedar plank bluefish.

You take a bluefish, and beat it with a cedar plank until soft. Then, eat the plank.
Title: Re: Food/Recipe Thread
Post by: myi on August 08, 2016, 12:06:01 PM
Do you have a cedar plank?
yes.
How To Grill Salmon on a Cedar Plank?

Soak several cedar planks in wine, sake, cider, or plain water for about an hour and a half.

Fresh salmon that's been rubbed with herbs and grilled slowly over wine-soaked cedar planks? Let me tell you, this right here is some of the best salmon you'll ever put in your mouth. Guaranteed.

Here's our best recipe for grilled salmon on a cedar plank, step by easy step.


This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks. So good.

You can use plain water to soak the planks, but it's much more fun to soak the planks in something like wine, sake, or cider. The heat is low enough that you don't need to worry about the alcohol in the soaking liquid catching fire. Find the planks themselves at grocery stores with well-stocked grill sections or your local hardware store.

There's also no hard-and-firm rule for how much fish you cook. If you have a small grill or are just cooking for yourself, it's fine to grill a single fillet on one plank. Or you can cook for a crowd, as we did, and pick up a whole side of salmon to grill at once. Small fillets will cook slightly more quickly than the larger cuts.


What You Need

Ingredients

Salmon fillets, ideally with the skin on
Olive oil to coat
Salt
Pepper
Lemon juice and zest (optional)
Minced fresh dill (optional)
Wine, sake, or cider for soaking the planks

Equipment

A grill
Several cedar planks

Instructions

1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.

2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.

3. Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

4. Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.

5. Cook for 12 - 15 Minutes: Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.

6. Remove the Skin: Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily.

7. Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately.

Additional Notes:

• Cedar planks can be re-used until they become overly charred, cracked, or impossible to clean. Just scrub off the skin as you would any other dish and allow them to dry until their next use.

• If desired, you can run the cooked salmon under the broiler for a few minutes to give the top a burnished color.
Title: Re: Food/Recipe Thread
Post by: myi on August 08, 2016, 12:08:36 PM
How To Grill Salmon on a Cedar Plank?

Soak several cedar planks in wine, sake, cider, or plain water for about an hour and a half.

Fresh salmon that's been rubbed with herbs and grilled slowly over wine-soaked cedar planks? Let me tell you, this right here is some of the best salmon you'll ever put in your mouth. Guaranteed.

Here's our best recipe for grilled salmon on a cedar plank, step by easy step.


This is such a simple and elegant technique for cooking salmon. The fish steams gently in the heat of the grill, staying incredibly tender and moist. It also picks up smoky flavors from the grill and woodsy flavors from the cedar, along with whatever was used to soak the planks. So good.

You can use plain water to soak the planks, but it's much more fun to soak the planks in something like wine, sake, or cider. The heat is low enough that you don't need to worry about the alcohol in the soaking liquid catching fire. Find the planks themselves at grocery stores with well-stocked grill sections or your local hardware store.

There's also no hard-and-firm rule for how much fish you cook. If you have a small grill or are just cooking for yourself, it's fine to grill a single fillet on one plank. Or you can cook for a crowd, as we did, and pick up a whole side of salmon to grill at once. Small fillets will cook slightly more quickly than the larger cuts.


What You Need

Ingredients

Salmon fillets, ideally with the skin on
Olive oil to coat
Salt
Pepper
Lemon juice and zest (optional)
Minced fresh dill (optional)
Wine, sake, or cider for soaking the planks

Equipment

A grill
Several cedar planks

Instructions

1. Soak the Cedar Planks: One to two hours before grilling, soak the planks in wine, sake, cider, or water.

2. Heat the Grill: Heat your gas or charcoal grill to about 350°F or a medium heat-setting.

3. Lay the Planks on the Grill: Arrange the planks on the grill in a single layer so they are in contact with the grill grates. Allow a little space on the sides for heat and air to flow.

4. Lay the Salmon on Top: Season the salmon and lay it skin-side down in a single layer on top of the cedar planks. Cover the grill.

5. Cook for 12 - 15 Minutes: Start checking the salmon for doneness after about 12 minutes. Small fillets will cook more quickly than larger cuts. The salmon is done when it is uniformly pink in the center.

6. Remove the Skin: Transfer the salmon on the planks to a cutting board or baking sheet. Use a thin spatula to gently separate the skin from the salmon. The skin should stick to the boards and separate easily.

7. Cut into Portions and Serve: Use a sharp knife to cut the salmon into portions and serve immediately.

Additional Notes:

• Cedar planks can be re-used until they become overly charred, cracked, or impossible to clean. Just scrub off the skin as you would any other dish and allow them to dry until their next use.

• If desired, you can run the cooked salmon under the broiler for a few minutes to give the top a burnished color.
Thanks For For The Idea, Never heard about this plank! Will definitely try this, Is there a real difference in the taste? Doesn't the wood catch on fire?
Title: Re: Food/Recipe Thread
Post by: henche on August 08, 2016, 12:09:48 PM
I do it in the PBC, and prefer brining with salt and brown sugar.
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 08, 2016, 12:43:17 PM
Thanks For For The Idea, Never heard about this plank! Will definitely try this, Is there a real difference in the taste? Doesn't the wood catch on fire?

thanks. never tried it but it's supposed to add a subtle smokey flavor. that's why you soak the plank.
I do it in the PBC, and prefer brining with salt and brown sugar.

why can't you brine and then plank?
Title: Re: Food/Recipe Thread
Post by: henche on August 08, 2016, 01:03:00 PM

why can't you brine and then plank?

I do. I meant I prefer brining and brown sugar, to herb seasoning.
Title: Re: Food/Recipe Thread
Post by: ushdadude on August 08, 2016, 01:19:18 PM
I do. I meant I prefer brining and brown sugar, to herb seasoning.

oh absolutely. i'm gonna try a brown sugar and maple glaze
Title: Re: Food/Recipe Thread
Post by: Emkay on August 08, 2016, 01:57:46 PM
Someone once told me a recipe for cedar plank bluefish.

You take a bluefish, and beat it with a cedar plank until soft. Then, eat the plank.
Lol.
Title: Re: Food/Recipe Thread
Post by: victor on August 19, 2016, 06:37:40 AM
You can use this recipe as I have tried this once.
http://www.foodandwine.com/recipes/braised-short-ribs
Title: Re: Food/Recipe Thread
Post by: aygart on August 29, 2016, 04:39:25 PM
Does anyone here have experience with countertop halogen convection ovens? Do they really make things taste fried without all the oil? Are they really as good as they make them sound?
Title: Re: Food/Recipe Thread
Post by: davidmal on September 20, 2016, 07:47:57 PM
Anyone have a good Tuna steak recipe?
Title: Re: Food/Recipe Thread
Post by: aygart on September 20, 2016, 08:03:14 PM
Anyone have a good Tuna steak recipe?
Lemon Juice. Cook to rare. End recipe.
Title: Re: Food/Recipe Thread
Post by: chinagel on September 21, 2016, 02:20:41 PM
Lemon Juice. Cook to rare. End recipe.
+1
Title: Re: Food/Recipe Thread
Post by: grodnoking on October 02, 2016, 04:55:06 PM
I sous-vide a 14 pound brisket at 150° and plan on finishing it off on a grill tonight. How long should (I have) sous-vide(ed) it?
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 05, 2016, 10:53:28 AM
I sous-vide a 14 pound brisket at 150° and plan on finishing it off on a grill tonight. How long should (I have) sous-vide(ed) it?
24-48 hours :o

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html
 
Title: Re: Food/Recipe Thread
Post by: CS1 on October 05, 2016, 11:27:26 AM
24-48 hours :o

http://www.seriouseats.com/2016/08/food-lab-complete-guide-sous-vide-barbecue-smoked-bbq-brisket.html

great site. Looks much juicier after 36 hours. Is there a specific sous-vide brand that you recommend?
Title: Re: Food/Recipe Thread
Post by: Emkay on October 05, 2016, 11:32:34 AM
great site. Looks much juicier after 36 hours. Is there a specific sous-vide brand that you recommend?
Most here have Anova.
Title: Re: Food/Recipe Thread
Post by: ushdadude on October 05, 2016, 08:57:46 PM
Most here have Anova.

that's what i have. I want to buy the instant pot next. it's a really good electric pressure cooker
Title: Re: Food/Recipe Thread
Post by: shulem92 on October 06, 2016, 02:51:40 PM
Most here have Anova.
http://forums.dansdeals.com/index.php?topic=66965.msg1571879.msg#1571879

Funny that this deal came out today....
Title: Re: Food/Recipe Thread
Post by: cholent on October 06, 2016, 03:10:00 PM
http://forums.dansdeals.com/index.php?topic=66965.msg1571879.msg#1571879

Funny that this deal came out today....
I'm debating that one...
Title: Re: Food/Recipe Thread
Post by: 3yummyboys on October 07, 2016, 11:22:15 AM
(http://uploads.tapatalk-cdn.com/20161007/d6dbd0cd2171b9ac2d2aefbcfe6d6dc1.png)


Is there a cringe emoji?!
Title: Re: Food/Recipe Thread
Post by: shulem92 on October 07, 2016, 11:27:14 AM


Is there a cringe emoji?!

Title: Re: Food/Recipe Thread
Post by: rileywiles23 on October 15, 2016, 10:51:17 PM
Anybody have a good recipe for Delmonico steaks ?
Title: Re: Food/Recipe Thread
Post by: mmgfarb on October 15, 2016, 10:52:15 PM
Anybody have a good recipe for Delmonico steaks ?
Salt+pepper - grill to perfection.
Title: Re: Food/Recipe Thread
Post by: rileywiles23 on October 15, 2016, 10:53:09 PM
Salt+pepper - grill to perfection.
Sorry. let me clarify. Doing it on yom Tov, and don't have a grill to use.
Title: Re: Food/Recipe Thread
Post by: gubevo18 on October 16, 2016, 01:16:20 AM
Sorry. let me clarify. Doing it on yom Tov, and don't have a grill to use.
if you do it properly on a frying pan it can really come out good. I do it almost every yom tov with rib steaks.
Salt and pepper and make sure the pan is really hot. A drop of Pam to spray in before hand.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on October 16, 2016, 12:00:58 PM
if you do it properly on a frying pan it can really come out good. I do it almost every yom tov with rib steaks.
Salt and pepper and make sure the pan is really hot. A drop of Pam to spray in before hand.
Grill pan ftw
Title: Re: Food/Recipe Thread
Post by: cholent on October 16, 2016, 01:13:08 PM
Grill pan ftw
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
Title: Re: Food/Recipe Thread
Post by: gubevo18 on October 16, 2016, 01:19:21 PM
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
+1
I'd prefer a standard fring pan over a grill pan for steaks.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on October 16, 2016, 01:28:12 PM
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
What's a maillard reaction?
Title: Re: Food/Recipe Thread
Post by: gubevo18 on October 16, 2016, 04:21:11 PM
What's a maillard reaction?
עיין גוגל ועוד לעיין בוויקאפידיה
Title: Re: Food/Recipe Thread
Post by: Sport on October 16, 2016, 04:23:48 PM
Grill pan makes nice grill marks but for steak a large frying pan is better as it causes maillard reaction evenly on all surfaces
Yup I made the mistake of buying a cast iron gril pan over the flat pan.
Title: Re: Food/Recipe Thread
Post by: Sport on October 16, 2016, 04:24:57 PM
What's a maillard reaction?
It's the "scientific" name for what causes the nice crust you get when you sear meat at a high temp.
Title: Re: Food/Recipe Thread
Post by: henche on October 16, 2016, 05:14:32 PM
It's the "scientific" name for what causes the nice crust you get when you sear meat at a high temp.

Yah.

When you heat sugar and it browns, that's caramelization. When its protein, it's malliard reaction.
Title: Re: Food/Recipe Thread
Post by: churnbabychurn on October 16, 2016, 05:33:10 PM
Y'all saying that the meat between the lines of the grill pan don't get hot enough to malliaze?
Title: Re: Food/Recipe Thread
Post by: CS1 on October 16, 2016, 05:36:50 PM
Y'all saying that the meat between the lines of the grill pan don't get hot enough to malliaze?

no. I just did this 10 min ago, on a flat surface. On the raised lines, the meat won't make full contact with the other metal, especially if it's a large roast. (maybe a thin steak hits both surfaces, but not a 5 lb roast.)
Title: Re: Food/Recipe Thread
Post by: rileywiles23 on October 19, 2016, 08:02:41 AM
if you do it properly on a frying pan it can really come out good. I do it almost every yom tov with rib steaks.
Salt and pepper and make sure the pan is really hot. A drop of Pam to spray in before hand.
Thanks alot. Was very good.
Title: Re: Food/Recipe Thread
Post by: noturbizniss on October 20, 2016, 10:00:12 PM
Thanks alot. Was very good.
Regular pan or cast iron?
Title: Re: Food/Recipe Thread
Post by: ChAiM'l on October 22, 2016, 09:55:40 PM
https://anovaculinary.com/introducing-the-anova-precision-oven/ (https://anovaculinary.com/introducing-the-anova-precision-oven/)
Title: Re: Food/Recipe Thread
Post by: wayfe on October 23, 2016, 10:29:02 AM
Attempting a skillet meat pizza for tomorrow night's meal. I know everybody will be too tired to eat- but what to side accompany it?

Title: Re: Food/Recipe Thread
Post by: Iz on October 23, 2016, 10:29:55 AM
Attempting a skillet meat pizza for tomorrow night's meal. I know everybody will be too tired to eat- but what to side accompany it?
:o
Title: Re: Food/Recipe Thread
Post by: lubaby on October 23, 2016, 10:43:24 AM
Attempting a skillet meat pizza for tomorrow night's meal. I know everybody will be too tired to eat- but what to side accompany it?
Fries.

Whoever is not tired, will be after that combo :)
Title: Re: Food/Recipe Thread
Post by: henche on October 23, 2016, 04:10:15 PM
Attempting a skillet meat pizza for tomorrow night's meal. I know everybody will be too tired to eat- but what to side accompany it?

whiskey
Title: Re: Food/Recipe Thread
Post by: mmgfarb on October 23, 2016, 04:16:05 PM
whiskey
+1
Title: Re: Food/Recipe Thread
Post by: Emkay on November 15, 2016, 08:58:39 AM
Anyone here make Salami/Sausages? What do you use for casings?
Title: Re: Food/Recipe Thread
Post by: henche on November 15, 2016, 12:53:30 PM
Anyone here make Salami/Sausages? What do you use for casings?

Pig guts are the traditional casing. 
Title: Re: Food/Recipe Thread
Post by: henche on November 15, 2016, 12:57:10 PM
Pig guts are the traditional casing.
Would something like this need a hechsher?

https://www.amazon.com/LEM-Products-20-Inch-Non-Edible-Mahogany/dp/B002L7UPUK/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1479232493&sr=1-2&keywords=sausage%2Bcasing&th=1
Title: Re: Food/Recipe Thread
Post by: incendia on November 15, 2016, 07:26:29 PM
Would something like this need a hechsher?

https://www.amazon.com/LEM-Products-20-Inch-Non-Edible-Mahogany/dp/B002L7UPUK/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1479232493&sr=1-2&keywords=sausage%2Bcasing&th=1
. Someone once told me that Glat Mart on Ave M in Brooklyn sells casings
Title: Re: Food/Recipe Thread
Post by: Emkay on November 25, 2016, 07:54:40 AM
that's what i have. I want to buy the instant pot next. it's a really good electric pressure cooker
https://www.amazon.com/dp/B00FLYWNYQ/?tag=cl03f-20&psc=1&smid=ATVPDKIKX0DER
Title: Re: Food/Recipe Thread
Post by: cholent on November 25, 2016, 01:08:48 PM
For those of you who own sous-vide cookers, is it worthwhile? Do you really use it all that often, beyond the occasional steak or roast?
Title: Re: Food/Recipe Thread
Post by: shtank on November 26, 2016, 11:30:05 PM
For those of you who own sous-vide cookers, is it worthwhile? Do you really use it all that often, beyond the occasional steak or roast?

It's going to depend on the person. I probably use once a week or so. I just made turkey for shabbos. I make soft boiled eggs with it. I use it with the vac-sealed salmon pieces from Costco to make myself lunches. It's more versatile than many people think, but you will only use it often if you're interested in using it.
Title: Re: Food/Recipe Thread
Post by: cholent on December 01, 2016, 12:28:57 AM
Just got an Anova. Recipes for boneless skinless chicken breasts, bone in chicken, and salmon please?
Title: Re: Food/Recipe Thread
Post by: aygart on December 01, 2016, 09:01:30 AM
Does an anova need tevila?
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 01, 2016, 09:03:01 AM
Does an anova need tevila?
AYLOR
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 01, 2016, 09:31:48 AM
Does an anova need tevila?

I can't imagine that it does. It never comes into contact with the food. It's just a cooking element. but as Yehoshua said:

AYLOR
Title: Re: Food/Recipe Thread
Post by: Yehoshua on December 01, 2016, 09:34:09 AM
I can't imagine that it does. It never comes into contact with the food. It's just a cooking element. but as Yehoshua said:
I was thinking the same thing, but to keep it simple just ask.
Title: Re: Food/Recipe Thread
Post by: aygart on December 01, 2016, 09:35:37 AM
I can't imagine that it does. It never comes into contact with the food. It's just a cooking element. but as Yehoshua said:

That is what I thought as well.
AYLOR
Obviously. I wanted to hear if anyone did that or if anyone had thoughts.
Title: Re: Food/Recipe Thread
Post by: henche on December 01, 2016, 09:49:45 AM
Also, it breaks if it gets wet.
Title: Re: Food/Recipe Thread
Post by: cholent on December 01, 2016, 10:13:55 AM
Does an anova need tevila?

According to Rabbi Forcheimer, toivel without a bracha. Although when I asked him I wasn't thinking about what will happen with the electronic component, so I may ask him again tonight if that changes anything
Title: Re: Food/Recipe Thread
Post by: henche on December 01, 2016, 11:03:00 AM
According to Rabbi Forcheimer, toivel without a bracha. Although when I asked him I wasn't thinking about what will happen with the electronic component, so I may ask him again tonight if that changes anything

I was joking. It's supposed to be dipped in water--it's a sous vide.
Title: Re: Food/Recipe Thread
Post by: cholent on December 01, 2016, 11:10:23 AM
I was joking. It's supposed to be dipped in water--it's a sous vide.

That was my thought process when I asked the shailah. Then I realized that the device as a whole should not be fully submerged in water as it can ruin the electronic component. The warning label says it should only be immersed till the etched line.
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 01, 2016, 11:28:40 AM
According to Rabbi Forcheimer, toivel without a bracha. Although when I asked him I wasn't thinking about what will happen with the electronic component, so I may ask him again tonight if that changes anything

you will most certainly fry the electrical components.

Why did he say to toivel it?
Title: Re: Food/Recipe Thread
Post by: cholent on December 01, 2016, 11:37:14 AM
you will most certainly fry the electrical components.

Why did he say to toivel it?

Not necessarily. People toivel their keurigs and other electronic devices and then let them dry out several days before using without frying them. Like I said, I wasn't thinking of the electronics when I spoke to him, I will ask again today and it is very possible that in this situation, where the tevila is altogether a safeik (therefore no bracha) + the risk of frying the device, it may not need tevila at all.
Title: Re: Food/Recipe Thread
Post by: cholent on December 07, 2016, 09:26:49 PM
Any suggestions on sous vide London broil? Temp, time, marinade
Title: Re: Food/Recipe Thread
Post by: grodnoking on December 07, 2016, 11:19:04 PM
Any suggestions on sous vide London broil? Temp, time, marinade
Usually you'd use a soy sauce base in the marinade to tenderize the meat, but if you're using a sous vide maybe you can play around with other marinades.
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 07, 2016, 11:31:39 PM
Any suggestions on sous vide London broil? Temp, time, marinade

i don't know if that's the best cut to sous vide
Title: Re: Food/Recipe Thread
Post by: cholent on December 08, 2016, 12:18:37 AM
Usually you'd use a soy sauce base in the marinade to tenderize the meat, but if you're using a sous vide maybe you can play around with other marinades.

I normally do but I'm concerned it may get mushy with soy sauce + sous vide

i don't know if that's the best cut to sous vide

Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide
Title: Re: Food/Recipe Thread
Post by: CS1 on December 08, 2016, 09:54:15 AM
I normally do but I'm concerned it may get mushy with soy sauce + sous vide
Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide

yes, they benefit the most via increased taste quality, but there are better tasting cuts out there. Trick to the tougher meat is longer sous vide.

Did a shoulder roast for 24 hrs at 131. Delicious.
Did a chuck roast for 48 hours at 132. Delicious. Needed double the time to soften, literally.
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 08, 2016, 10:50:32 AM
Why? I thought tougher cuts of meat are the ones that specifically benefit from sous vide

London broil is good with just a quick sear on both sides
Title: Re: Food/Recipe Thread
Post by: noturbizniss on December 09, 2016, 01:39:44 AM
London broil is good with just a quick sear on both sides
Don't trust this ☝️guy! He likes his meat brown all the way through!


On another topic, I am doing whole chicken sous vide tomorrow, and will be putting veggies in. However they need a higher temp to soften. Thoughts on softening them before I do the chicken vs softening them after I do the chicken?
Title: Re: Food/Recipe Thread
Post by: cholent on December 09, 2016, 03:06:08 AM
Don't trust this ☝️guy! He likes his meat brown all the way through!


On another topic, I am doing whole chicken sous vide tomorrow, and will be putting veggies in. However they need a higher temp to soften. Thoughts on softening them before I do the chicken vs softening them after I do the chicken?

What type of veggies? So you are planning on putting them in at the same time? Presumably in the same bag
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 09, 2016, 09:04:15 AM
Don't trust this ☝️guy! He likes his meat brown all the way through!
 
::)
Title: Re: Food/Recipe Thread
Post by: CS1 on December 09, 2016, 10:34:58 AM
What type of veggies? So you are planning on putting them in at the same time? Presumably in the same bag

no. never put any vegetables into the same bag with raw chicken.
Title: Re: Food/Recipe Thread
Post by: Emkay on December 10, 2016, 03:21:26 PM
no. never put any vegetables into the same bag with raw chicken.
Why? Want to explain your reasoning?
Title: Re: Food/Recipe Thread
Post by: chinagel on December 20, 2016, 12:01:30 AM
any good easy way to bake a fillet mignon? would putting just a liitle wine in a pan be a good idea?
Title: Re: Food/Recipe Thread
Post by: sedge on December 20, 2016, 12:56:05 AM
any good easy way to bake a fillet mignon? would putting just a liitle wine in a pan be a good idea?
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.

Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.

Don't put wine in. It will steam it :blech:.

Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.

Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.

The only time you would add wine while filet was in a pan is if you were sautéing medallions.
Title: Re: Food/Recipe Thread
Post by: chinagel on December 20, 2016, 01:06:05 AM
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.

Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.

Don't put wine in. It will steam it :blech:.

Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.

Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.

The only time you would add wine while filet was in a pan is if you were sautéing medallions.
looking for something quick and easy... as little ingredients as possible.
Title: Re: Food/Recipe Thread
Post by: sedge on December 20, 2016, 01:07:32 AM
looking for something quick and easy... as little ingredients as possible.
Then follow the first two paragraphs and stop. Though to me, it is quick and easy.
Title: Re: Food/Recipe Thread
Post by: chinagel on December 20, 2016, 01:15:35 AM
Then follow the first two paragraphs and stop. Though to me, it is quick and easy.
thanks
Title: Re: Food/Recipe Thread
Post by: CS1 on December 20, 2016, 08:14:51 AM
Why? Want to explain your reasoning?

risk of salmonella is higher with raw chicken. Especially at the low sous vide temps. A 300 degree oven is fine. However, non-existent/low risk in meat, salmon, etc...
Title: Re: Food/Recipe Thread
Post by: aygart on December 20, 2016, 10:00:49 AM
risk of salmonella is higher with raw chicken. Especially at the low sous vide temps. A 300 degree oven is fine. However, non-existent/low risk in meat, salmon, etc...
Why are the vegis a higher risk than the chicken itself?
Title: Re: Food/Recipe Thread
Post by: Emkay on December 20, 2016, 10:01:59 AM
risk of salmonella is higher with raw chicken. Especially at the low sous vide temps. A 300 degree oven is fine. However, non-existent/low risk in meat, salmon, etc...
When I get home later today I'll attempt to educate you.
Title: Re: Food/Recipe Thread
Post by: sedge on December 20, 2016, 10:54:34 AM
Vegetables don't inherently carry salmonella unless they are cross-contaminated. Chicken inherently carries salmonella, unless it is cooked to a certain temperature. When cooking vegetables and chicken together in a oven , salmonella is killed throughout.
Title: Re: Food/Recipe Thread
Post by: CS1 on December 20, 2016, 05:28:42 PM
Vegetables don't inherently carry salmonella unless they are cross-contaminated. Chicken inherently carries salmonella, unless it is cooked to a certain temperature. When cooking vegetables and chicken together in an oven , salmonella is killed throughout.

in an oven, yes. (Usually baking 300 - 450 degrees). However, in a 132-degree, sous vide, not always will all th salmonella be killed.
There mayl be plenty of meat recipes with vegetables, but I don't think that you will find recipes placing raw chicken and vegetables in a bag together at the same time in any 132-degree recipe.
Title: Re: Food/Recipe Thread
Post by: aygart on December 20, 2016, 06:20:09 PM
in an oven, yes. (Usually baking 300 - 450 degrees). However, in a 132-degree, sous vide, not always will all th salmonella be killed.
There mayl be plenty of meat recipes with vegetables, but I don't think that you will find recipes placing raw chicken and vegetables in a bag together at the same time in any 132-degree recipe.
But why would it kill them in the chicken and not in the vegetables?
Title: Re: Food/Recipe Thread
Post by: CS1 on December 20, 2016, 06:23:49 PM
But why would it kill them in the chicken and not in the vegetables?

because chicken needs 132 degrees to cook and vegetables need 183+ to cook. If they are sharing the same bag, and the salmonella is spreading, then it's cooked out of the chicken, but still spreading inside the vegetables.

For example, you'll see "meat and vegetables" recipe listed here, but NOT "chicken and vegetables": http://www.sousvidesupreme.com/en-us/sousvide_mealplanning.htm
Title: Re: Food/Recipe Thread
Post by: henche on December 20, 2016, 06:24:52 PM
because chicken needs 132 degrees to cook and vegetables need 183+ to cook. If they are sharing the same bag, and the salmonella is spreading, then it's cooked out of the chicken, but still spreading inside the vegetables.

For example, you'll see "meat and vegetables" recipe listed here, but NOT "chicken and vegetables": http://www.sousvidesupreme.com/en-us/sousvide_mealplanning.htm

What temp does salmonella need to cook?
Title: Re: Food/Recipe Thread
Post by: aygart on December 20, 2016, 06:30:22 PM
What temp does salmonella need to cook?
Exactly.
Title: Re: Food/Recipe Thread
Post by: CS1 on December 20, 2016, 06:34:24 PM
What temp does salmonella need to cook?

most sites seem to say 140-160, but if it's fine to eat chicken at 140, then just sous vide the chicken in its own bag. Why try to stick vegetables into the same bag as raw chicken when it's not safe: http://www.webmd.com/food-recipes/food-poisoning/news/20080611/salmonella-frequently-asked-questions#2

Just use another bag for the vegetables, do the sous vide vegetables at 180, and then add the marinated chicken bag into the pot/bucket, and bring the water to 140, and you're all set. And safe.
Title: Re: Food/Recipe Thread
Post by: CS1 on December 20, 2016, 06:58:13 PM
When I get home later today I'll attempt to educate you.

Looking forward. Thanks. 

In the meantime:
Fact #1: Meat needs 130+ to break down, and vegetables need 183+ to break down:
  Link: http://hub.sugarcreek.com/blog/the-secret-to-getting-the-best-sous-vide-vegetables

Fact #2: The chicken isn't the risk. It's the cross contamination that's the risk. Best not to mix the raw chicken with anything:
   Link: http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/

Fact #3: Best to cook meat and vegetables separately: https://stefangourmet.com/sous-vide/
    Very interesting data point on their page: Oxtail takes 100 hours at 140-degrees: https://stefangourmet.com/2014/12/28/oxtail-cooked-sous-vide-for-100-hours/

Numbers Guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have a 4-Gallon bucket that I use, so no need to remove a normal meat pot from usage for 3 days. Interesting product that someone posted to insulate it:
http://www.homedepot.com/p/Reflectix-24-in-x-25-ft-Double-Reflective-Insulation-BP24025/100318553 Will check it out.

Cool tips (plus more cool tips in the comments) : https://www.chefsteps.com/activities/five-things-you-need-to-know-about-sous-vide
Title: Re: Food/Recipe Thread
Post by: aygart on December 20, 2016, 07:32:26 PM
Looking forward. Thanks. 

In the meantime:
Fact #1: Meat needs 130+ to break down, and vegetables need 183+ to break down:
  Link: http://hub.sugarcreek.com/blog/the-secret-to-getting-the-best-sous-vide-vegetables

Fact #2: The chicken isn't the risk. It's the cross contamination that's the risk. Best not to mix the raw chicken with anything:
   Link: http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/

Fact #3: Best to cook meat and vegetables separately: https://stefangourmet.com/sous-vide/
    Very interesting data point on their page: Oxtail takes 100 hours at 140-degrees: https://stefangourmet.com/2014/12/28/oxtail-cooked-sous-vide-for-100-hours/

Numbers Guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have a 4-Gallon bucket that I use, so no need to remove a normal meat pot from usage for 3 days. Interesting product that someone posted to insulate it:
http://www.homedepot.com/p/Reflectix-24-in-x-25-ft-Double-Reflective-Insulation-BP24025/100318553 Will check it out.

Cool tips (plus more cool tips in the comments) : https://www.chefsteps.com/activities/five-things-you-need-to-know-about-sous-vide
You don't need the vegetables to break down for the bacteria to be killed
Title: Re: Food/Recipe Thread
Post by: chinagel on December 20, 2016, 09:47:02 PM
Remove from fridge and let rest for 30 minutes at room temp. Season with S&P.

Sear it first in a pan on all sides, then finish it in a hot (450) oven to your desired doneness.

Don't put wine in. It will steam it :blech:.

Deglaze the pan with dry red wine after you have removed the filet to make a quick pan sauce. This gives the steak a chance to rest.

Finish the sauce with beef stock after the wine has reduced and reduce further with thyme sprigs and minced shallots, remove from heat and whisk in a bit of whole cold unsalted butter (if it meets your dietary requirements). If not, skip the butter. S&P to taste. If you wish, sauté some mushrooms in a separate pan and add to the sauce as the stock is reducing.

The only time you would add wine while filet was in a pan is if you were sautéing medallions.
stellar! thanks
Title: Re: Food/Recipe Thread
Post by: aygart on December 21, 2016, 09:47:08 AM
Looking forward. Thanks. 

In the meantime:
Fact #1: Meat needs 130+ to break down, and vegetables need 183+ to break down:
  Link: http://hub.sugarcreek.com/blog/the-secret-to-getting-the-best-sous-vide-vegetables

Fact #2: The chicken isn't the risk. It's the cross contamination that's the risk. Best not to mix the raw chicken with anything:
   Link: http://www.yourdoctorsorders.com/2013/06/dont-overcook-healthy-cooking/

Fact #3: Best to cook meat and vegetables separately: https://stefangourmet.com/sous-vide/
    Very interesting data point on their page: Oxtail takes 100 hours at 140-degrees: https://stefangourmet.com/2014/12/28/oxtail-cooked-sous-vide-for-100-hours/

Numbers Guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

I have a 4-Gallon bucket that I use, so no need to remove a normal meat pot from usage for 3 days. Interesting product that someone posted to insulate it:
http://www.homedepot.com/p/Reflectix-24-in-x-25-ft-Double-Reflective-Insulation-BP24025/100318553 Will check it out.

Cool tips (plus more cool tips in the comments) : https://www.chefsteps.com/activities/five-things-you-need-to-know-about-sous-vide
You seem to have a very basic misunderstanding of the science behind this. At the very link you mentioned it does not differentiate between killing the bacteria on meat or on vegetables. The bacteria die at whatever temperature they die whether they are on meat or vegetables and that has absolutely nothing to do with whether or not the item is cooked. If you have a way to irradiate the bacteria while keeping the meat totally raw it would be just as safe to eat. The cross contamination he discusses is not while cooking them together at safe temperatures but on surfaces or utensils which will be used on the cooked food and it will not reach high enough temperatures afterwards. The possible reason not to place vegetables with chicken in sous vide would be more in a case where you want them cooked more than they will get with the chicken not for safety.
Title: Re: Food/Recipe Thread
Post by: sedge on December 21, 2016, 10:25:19 AM
stellar! thanks
Awesome. Did you make a sauce?

Frankly,  I rarely do at home. Great beef needs nothing but S&P and proper cooking methods.
Title: Re: Food/Recipe Thread
Post by: chinagel on December 21, 2016, 01:53:07 PM
Awesome. Did you make a sauce?

no. because i agree that

 Great beef needs nothing but S&P and proper cooking methods.
Title: Re: Food/Recipe Thread
Post by: Sam Finkelstein on December 25, 2016, 06:35:33 PM
Anyone know how to make a good minute steak on a George Foreman?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on December 26, 2016, 11:08:41 AM
Anyone know how to make a good minute steak on a George Foreman?
Can't make anything good on a foreman
If doing indoors better off on a pan or broiler. Foreman is horrible.
Title: Re: Food/Recipe Thread
Post by: aygart on December 27, 2016, 07:25:41 PM
Does an anova need tevila?

According to Rabbi Forcheimer, toivel without a bracha. Although when I asked him I wasn't thinking about what will happen with the electronic component, so I may ask him again tonight if that changes anything
I asked R Shmuel Meir Katz who said it does not need tevilah because
I can't imagine that it does. It never comes into contact with the food. It's just a cooking element. but as Yehoshua said:
Title: Re: Food/Recipe Thread
Post by: CS1 on December 27, 2016, 10:44:21 PM
I asked R Shmuel Meir Katz who said it does not need tevilah because

true, the Anova does not come in contact with food, however a Chabad rov instructed us to toivel ours,
and especially because the Anova is made for long-term immersion in water (vs. the "sandwich maker") and also has removable metal housing,
we removed the housing and toiveled both, with the heating element up to the "max" line.
Title: Re: Food/Recipe Thread
Post by: aygart on December 27, 2016, 11:09:51 PM
I have a chuck eye still in the vacuum pack from the slaughterhouse. Should I just keep it in there to sous vide?
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 27, 2016, 11:18:51 PM
I have a chuck eye still in the vacuum pack from the slaughterhouse. Should I just keep it in there to sous vide?

i would take it out to season it
Title: Re: Food/Recipe Thread
Post by: Emkay on December 28, 2016, 03:19:40 AM
I asked R Shmuel Meir Katz who said it does not need tevilah because
Let's say I have a serving tray but I cover it with plastic anytime I serve on it and it never comes into contact with food. Does it need tevilah?
Title: Re: Food/Recipe Thread
Post by: moko on December 28, 2016, 07:15:17 AM
Let's say I have a serving tray but I cover it with plastic anytime I serve on it and it never comes into contact with food. Does it need tevilah?
sous vide cooker is not meant to come in contact with the food , hence it is not a kli seudah ( similar to CBC's dip dish holder) . The tray is meant to come in contact with the food , hence it is a kli seudah and requires tevilah
Title: Re: Food/Recipe Thread
Post by: CS1 on December 28, 2016, 08:37:19 AM
sous vide cooker is not meant to come in contact with the food , hence it is not a kli seudah ( similar to CBC's dip dish holder) . The tray is meant to come in contact with the food , hence it is a kli seudah and requires tevilah

in both those cases they do not come in contact with the food (and obviously the food tray was created with the intention of food contact),
however, if it's really a simple non-bracha quick, non-harmful process, and our mikva is only a few blocks away, then it makes sense to go ahead and toivel them anyway....
Title: Re: Food/Recipe Thread
Post by: moko on December 29, 2016, 04:29:42 PM
sous vide cooker is not meant to come in contact with the food , hence it is not a kli seudah ( similar to CBC's dip dish holder) . The tray is meant to come in contact with the food , hence it is a kli seudah and requires tevilah
in both those cases they do not come in contact with the food (and obviously the food tray was created with the intention of food contact),
however, if it's really a simple non-bracha quick, non-harmful process, and our mikva is only a few blocks away, then it makes sense to go ahead and toivel them anyway....
Title: Re: Food/Recipe Thread
Post by: ushdadude on December 30, 2016, 12:02:45 AM
in both those cases they do not come in contact with the food (and obviously the food tray was created with the intention of food contact),
however, if it's really a simple non-bracha quick, non-harmful process, and our mikva is only a few blocks away, then it makes sense to go ahead and toivel them anyway....

That's not how halachic decisions should be made
Title: Re: Food/Recipe Thread
Post by: Emkay on December 30, 2016, 07:11:45 AM
could be not. i asked rabbi fuerst of chicago and he said it does not need tevila. but if using it on shabbos there are some issues.
Did you hear that personally from him? That specific case? Because R S'Z seems to say otherwise.
Title: Re: Food/Recipe Thread
Post by: jmz on December 30, 2016, 07:21:38 AM
Did you hear that personally from him? That specific case? Because R S'Z seems to say otherwise.
i am sorry  let me try this again.
the tray part i am not sure.
the sous vide, i asked rabbi fuerst and he said no need for tevila but there could be issues using it on shabbos.
Title: Re: Food/Recipe Thread
Post by: Emkay on December 30, 2016, 07:24:24 AM
i am sorry  let me try this again.
the tray part i am not sure.
the sous vide, i asked rabbi fuerst and he said no need for tevila but there could be issues using it on shabbos.
OK. That makes more sense. Now next question, let's say you use the sous vide without a bag for some reason, will it need tevilah?
Title: Re: Food/Recipe Thread
Post by: noturbizniss on December 30, 2016, 07:28:03 AM
Sous vide-ing a 2 lb rib roast at 132. 6 hours (from frozen) is too long or good?
Title: Re: Food/Recipe Thread
Post by: jmz on December 30, 2016, 07:32:42 AM
OK. That makes more sense. Now next question, let's say you use the sous vide without a bag for some reason, will it need tevilah?
great question. lets say eggs. i asked but dont remember what he said.
Title: Re: Food/Recipe Thread
Post by: incendia on December 30, 2016, 08:08:52 AM
That's not how halachic decisions should be made

Agreed
Title: Re: Food/Recipe Thread
Post by: CS1 on December 30, 2016, 11:06:17 AM
Sous vide-ing a 2 lb rib roast at 132. 6 hours (from frozen) is too long or good?

the longer the better. I've done a pre-salt & peppered/Montreal steak seasoning rub shoulder roast at 131 degrees for 36-40 hours and it's even more soft, tender and great flavor for the longer hours. Online shows photos after 12-24-36 hours. Longer is better.
Title: Re: Food/Recipe Thread
Post by: cholent on December 30, 2016, 11:33:44 AM
the longer the better. I've done a pre-salt & peppered/Montreal steak seasoning rub shoulder roast at 131 degrees for 36-40 hours and it's even more soft, tender and great flavor for the longer hours. Online shows photos after 12-24-36 hours. Longer is better.
Not necessarily is longer better. The structure breaks down and the meat becomes a bit mushy
Title: Re: Food/Recipe Thread
Post by: CS1 on December 30, 2016, 11:44:19 AM
Not necessarily is longer better. The structure breaks down and the meat becomes a bit mushy

true. I meant longer than 6 hours on 130-131 is better for most roasts. 24-36 hours may be ideal.

For Shabbos, because it was already cooking for 18 hours before Shabbos started (and therefore already fully edible), we placed the Anova on a wall timer to turn off at 12:30 on Shabbos day. (When removing while power is on, the digital temperature numbers usually change right away.) After 12:30, we removed the roast and ate it all -- delicious!
Title: Re: Food/Recipe Thread
Post by: ushdadude on January 01, 2017, 12:34:44 AM
true. I meant longer than 6 hours on 130-131 is better for most roasts. 24-36 hours may be ideal.

For Shabbos, because it was already cooking for 18 hours before Shabbos started (and therefore already fully edible), we placed the Anova on a wall timer to turn off at 12:30 on Shabbos day. (When removing while power is on, the digital temperature numbers usually change right away.) After 12:30, we removed the roast and ate it all -- delicious!

May be hatmana. Aylor
Title: Re: Food/Recipe Thread
Post by: Sport on January 02, 2017, 09:41:05 PM
Think I'm finally going to bite the bullet and get myself a sous vide. Is the anova precision cooker the best way to go?
Title: Re: Food/Recipe Thread
Post by: CS1 on January 03, 2017, 08:51:55 AM
Think I'm finally going to bite the bullet and get myself a sous vide. Is the anova precision cooker the best way to go?

This one is on sale for $129 at Target with free shipping:
http://www.target.com/p/anova-sous-vide-bluetooth-precision-cooker/-/A-50496808?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Appliances+Shopping&adgroup=SC_Appliances_Slow%20Cookers&LID=700000001170770pgs&network=g&device=c&location=9005929&gclid=CNv13ZOOptECFYdKDQod2EcBzQ&gclsrc=aw.ds

Many of us have this Wifi version with 900 watts from the Black Friday sale on Amazon. Here it's $169 on sale at Target:
http://www.target.com/p/anova-sous-vide-wifi-precision-cooker/-/A-50696188?lnk=rec

Some people have the Joule. Same concept. Has 1100 watts and costs $199: https://store.chefsteps.com/cart

Once you have restaurant tasting quality food at home for 3-4 meals, then it pays for itself in my opinion. Definitely a game changer.
We use a 4 gallon bucket from Restaurant Depot for the 2-3 day process. This way we don't need to think ahead to which pots will be available or not during that time. It also holds a few roasts and steaks at once.
Title: Re: Food/Recipe Thread
Post by: Sport on January 03, 2017, 09:37:37 AM
This one is on sale for $129 at Target with free shipping:
http://www.target.com/p/anova-sous-vide-bluetooth-precision-cooker/-/A-50496808?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Appliances+Shopping&adgroup=SC_Appliances_Slow%20Cookers&LID=700000001170770pgs&network=g&device=c&location=9005929&gclid=CNv13ZOOptECFYdKDQod2EcBzQ&gclsrc=aw.ds

Many of us have this Wifi version with 900 watts from the Black Friday sale on Amazon. Here it's $169 on sale at Target:
http://www.target.com/p/anova-sous-vide-wifi-precision-cooker/-/A-50696188?lnk=rec

Some people have the Joule. Same concept. Has 1100 watts and costs $199: https://store.chefsteps.com/cart

Once you have restaurant tasting quality food at home for 3-4 meals, then it pays for itself in my opinion. Definitely a game changer.
We use a 4 gallon bucket from Restaurant Depot for the 2-3 day process. This way we don't need to think ahead to which pots will be available or not during that time. It also holds a few roasts and steaks at once.
Thanks, once I'm getting one I'll spend the xtra 40 on the wifi 2nd gen anova. Is it the best option out there ?
Title: Re: Food/Recipe Thread
Post by: CS1 on January 03, 2017, 10:19:32 AM
Thanks, once I'm getting one I'll spend the xtra 40 on the wifi 2nd gen anova. Is it the best option out there ?

in this case, they all seem to be similar. The 900 watt Anova serves 10-12 pple vs. the 800 watt serves 7-8 according to their specs:
https://anovaculinary.com/anova-precision-cooker/specifications/

Not sure how the 1100 watt Joule product would be a big improvement over the 900 watt Anova, as it's basically a motor to swirl the warm water. If it were a mixer/machine motor for direct food function, then it may have a bigger impact.

Excellent reviews here: https://marianoskitchen.com/best-sous-vide-machines/

Here are some similar ratings: http://sousvidewizard.com/best-sous-vide-machines/

This one costs double and allows 8 gallons: http://www.williams-sonoma.com/products/nomiku-wi-fi-immersion-circulator/
however we found that 5 gallons is more than enough -- even for 3 roasts.
Title: Re: Food/Recipe Thread
Post by: cholent on January 11, 2017, 03:35:24 AM
Brilliant tip from chef steps that I used very successfully tonight: after prepping your pizza on the peel and before transferring it to your oven, blow lightly at the base of the pie. It will sort of puff up the pie and ensure it slides smoothly from peel to stone
And incidentally, the pizza dough recipe on that site is brilliant
Title: Re: Food/Recipe Thread
Post by: Yehoshua on January 11, 2017, 09:05:22 AM
Brilliant tip from chef steps that I used very successfully tonight: after prepping your pizza on the peel and before transferring it to your oven, blow lightly at the base of the pie. It will sort of puff up the pie and ensure it slides smoothly from peel to stone
And incidentally, the pizza dough recipe on that site is brilliant
+1. I do that all the time. Works like magic.
Title: Re: Food/Recipe Thread
Post by: talmid chuchem on January 18, 2017, 02:49:36 AM
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?
Title: Re: Food/Recipe Thread
Post by: koplonko on January 18, 2017, 08:59:08 PM
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?
No!
Title: Re: Food/Recipe Thread
Post by: talmid chuchem on January 18, 2017, 09:00:47 PM
No!
Calm it.
What happened?
Title: Re: Food/Recipe Thread
Post by: aygart on January 18, 2017, 09:04:04 PM
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?
JTZ has one but it looks like eyeballs
Title: Re: Food/Recipe Thread
Post by: talmid chuchem on January 18, 2017, 09:05:23 PM
JTZ has one but it looks like eyeballs
I couldn't find it
Title: Re: Food/Recipe Thread
Post by: etech0 on January 18, 2017, 10:02:42 PM
JTZ has one but it looks like eyeballs
This? (http://forums.dansdeals.com/index.php?topic=5396.msg1655327#msg1655327)
Title: Re: Food/Recipe Thread
Post by: shulem92 on January 18, 2017, 10:49:34 PM
JTZ has one but it looks like eyeballs
IIRC it wasn't chicken or beef...
This? (http://forums.dansdeals.com/index.php?topic=5396.msg1655327#msg1655327)
Lol
Title: Re: Food/Recipe Thread
Post by: Moshe123 on January 21, 2017, 10:50:37 PM
Any good recipe for chicken gala/galerete/p'tcha?

And for beef?


I posted a galerete recipe upthread a while ago.
Title: Re: Food/Recipe Thread
Post by: talmid chuchem on January 21, 2017, 11:01:41 PM
I posted a galerete recipe upthread a while ago.
Link please, I posted the question, Becuase I remembered seeing it here, but Tapatalk search can't find it.

TIA
Title: Re: Food/Recipe Thread
Post by: etech0 on January 21, 2017, 11:30:52 PM
The simplest galerete recipe:

You can double the recipe and so forth.

You will need:

2 knee bones
1 garlic head
Salt
Pepper
Water

Soak knee bones in water for 45 minutes. Change water once or twice. Discard water.
Fill pot with water to cover the bones and then a little more.
Cook for 5 hours.
Peel garlic cloves and put them in the pot.
Put plenty of salt. Plenty.
Add pepper to taste
Cook for another 2-3 hours.
Let it cool for a few hours for an easier job.
Remove the bones from the pot and take off all the fat into a big plate. Discard the bones. Don't forget the small pieces of the collapsed bones. You don't want to bite into them.
Remove the garlic cloves and add to the same plate.
Mash the fat and cloves.
Distribute the gemoizhechtz evenly across the surface of one big pan or what I do across 8 small serving size pans.
Distribute the liquid evenly.
Let it cool to room temperature.
Refrigerate or freeze.
You must reboil the defrosted galerete before cooling again for good taste. It will not taste good if defrosted in the refrigerator. I use pans instead of containers to store, because you can warm up the pan directly on the flame.

It's delicious, even though it's so simple.
Title: Re: Food/Recipe Thread
Post by: talmid chuchem on January 22, 2017, 01:29:31 AM

Thanks,

What I'm really looking for is the chicken version.
Title: Re: Food/Recipe Thread
Post by: CS1 on January 22, 2017, 04:09:06 PM
Thanks,

What I'm really looking for is the chicken version.

The type with the chicken feet?
Title: Re: Food/Recipe Thread
Post by: talmid chuchem on January 22, 2017, 06:31:28 PM
The type with the chicken feet?
Yep
Title: Re: Food/Recipe Thread
Post by: ushdadude on March 08, 2017, 09:29:52 AM
I want to sous vide a corned beef or shabbos. I bought an already corned beef that comes vacuum packed in it's juices. Should I put that into the bath or take it out, rinse it, and put it into a clean bag?
Title: Re: Food/Recipe Thread
Post by: chinagel on March 08, 2017, 09:44:56 AM
I want to sous vide a corned beef or shabbos. I bought an already corned beef that comes vacuum packed in it's juices. Should I put that into the bath or take it out, rinse it, and put it into a clean bag?
leave it in the first bag imo
Title: Re: Food/Recipe Thread
Post by: aygart on March 08, 2017, 10:22:56 AM
Be prepared that it will be quite a bit saltier
Title: Re: Food/Recipe Thread
Post by: henche on March 08, 2017, 10:35:47 AM
Yah I'd do the latter. Might also soak it a bit first if it's very salty, which you won't know unless you've had one before.
Title: Re: Food/Recipe Thread
Post by: srap on March 08, 2017, 11:06:59 AM
TASTE THE JUICE! There is a certain premade rub that some stores use for pickling meat that is nauseous. You will ruin all your hard work if your vacuum packed meat that has this pickling rub on it.  My .02?  Open the package to taste the rub/juice, keep it or change it to your own, ask your butcher to revacuum pack it. The sous vide corned beef was the best meat I have ever tasted.  Soft, fell apart in your mouth.  Just hope you have the right rub on there!
Title: Re: Food/Recipe Thread
Post by: ushdadude on March 08, 2017, 03:25:27 PM